Canal House's Cappuccino Panna Cotta Recipe

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Ready in: 2-5 hrs
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 cup milk
3 cups cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 pinch salt
2 teaspoons unflavored gelatin
1 tablespoon instant espresso

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Directions:

Sprinkle the gelatin over the milk. Let stand until soft. Place the cream, sugar, and instant espresso in a pan over medium heat, until just boiling. Add the milk and gelatin to the hot mixture; whisk for one minute and strain. Divide among several coffee cups. Cover with plastic, wrap, and refrigerate. At serving time, steam some milk as you would for cappuccino; place the foam over each cup.

Recipe by John De Lucie, Executive Chef of Canal House at Soho Grand Hotel, NYC.

This recipe from CDKitchen for Canal House's Cappuccino Panna Cotta serves/makes 6

Recipe ID: 74522

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