Recipe: Salmon with fresh tomato-avocado salsa
How to butterfly salmon
Try it — I think you’ll love it! 🙂
Try it — I think you’ll love it! 🙂
“Panna cotta” is Italian for “cooked cream,” and that’s exactly what it is. The result is a smooth, custard-like yumminess made without eggs or oven time. This Coffee Panna Cotta is easy enough to make every weekend, but elegant enough for a special occasion.
I use instant espresso powder because it’s easy to keep on hand, but if you have some brewed espresso on hand, you can certainly use that. Just be sure to chill it before adding the gelatin to it.
If you’re cutting down on sugar, it can be made with Splenda Blend. I don’t recommend making it with only Splenda. The consistency becomes very jello-like, and there’s something very, very wrong about opaque jello.
This is not all the ingredients; just the ones for the
Coffee Panna Cotta
1/3 cup very cold water
1 t. instant espresso powder
1 (.25 ounce) envelope unflavored gelatin
2-1/2 cups heavy cream
1/3 cup white sugar (for low carb: 2 to 3 T. Splenda Blend)
2 t. Kahlua (optional; does contain sugar)
1 teaspoon vanilla extract
Stir the espresso powder into the cold water until completely dissolved. Stir in the gelatin powder.
It may want to clump at first, but stir until it looks fairly homogenized. It will still look sort of grainy. Set this in the fridge.
In a saucepan (size at least 2 qt.), stir together the heavy cream and sugar or Splenda (and Kahlua, if you want), and set over medium heat. Bring to a full boil (which may take up to 10 minutes), stirring frequently or constantly. Watch carefully so it doesn’t boil over. Boiling cream doesn’t look like boiling water: it mostly just has bumps moving just under the surface, with an occasional bubble breaking the surface.
Retrieve the gelatin mixture from the fridge…
It will look even more grainy now; that’s okay. Whisk it into the cream until completely dissolved. Cook for two minutes, stirring constantly. Remove from heat and stir in vanilla. Leave it off the heat for 10 minutes, stirring every few minutes.
Clean-up tip: fill the sauce pan and liquid measuring cup with cold water now, to soak off the remaining gelatin.
When the cream mixture has cooled to about room temperature, pour into individual dishes. Espresso cups, small ramekins or dipping bowls work great. Putting them all on one tray or baking sheet makes transporting them to fridge easier.
In my house, what comes next is my husband wandering into the kitchen. “What’s this?”
“Coffee panna cotta,” I answer.
“Can I have some?,” he asks.
“Well, it’s not nearly done, it needs to…”
Too late! He’s got dish and spoon in hand, enjoying coffee-cream soup for lunch.
Cover the remaining dishes with cling wrap, and move to the fridge. Refrigerate for at least 4 hours before serving.
If you can.
6-10 servings, depending on what size dishes you use.
For me, living a low carb life means that the majority of the time, I stay away from sugary foods. But it also means that it’s okay to splurge once in a while. (If “once in a while” turns into “pretty much every day,” then it’s not working!) Also, if I’m going to compromise my healthy habit by eating something sugary, I will only do it for things I really, really love! Grocery store cake or cookies? Nah. Homemade carrot cake or cinnamon rolls? Worth it!
This coffee ice cream is one of those things that’s worth it.
This ice cream recipe from Simply Recipes originally caught my eye as something to make for my husband. He LOVES coffee, and his favorite candy bar is Heath or Skor. But once I tasted it, it became one of my favorites, too!
We served it at Christmas dinner. It goes great with pumpkin or pecan pie!
By the way, we don’t have an ice cream freezer. (Well, we have a vintage hand-crank one, but that only gets used if there are young children around, eager to take their turn at cranking!) We just put it in a shallow container in the freezer, and stir it every 30-60 minutes. I’m sure it would be even more amazing made in an ice cream freezer, but if you don’t have one, don’t let that stop you from enjoying this totally-worth-it treat!
If you haven’t discovered Simply Recipes, you simply must check them out! This was one of the first recipes I tried there, and it was a BIG hit at the dinner table! My hubs must have said four or five times, “This is so good!” And I usually try to make it for dinner when my daughter comes home from college. That always earns me a hug and a kiss!
So the recipe calls for chopped fresh sage, but having none on hand and not being sure that anything else would make an adequate substitution, I made it without. Also, I know they say you should never cook with a wine you wouldn’t drink, but white wine just isn’t something I keep around. So I went with the cheap-o cooking wine I have in the pantry. Even with these changes, this really is one of the most delicious chicken recipes I’ve ever made — or tasted. It’s impressive enough to serve very special guests, too.
And, and nice bonus for those who care: it’s low carb.