Panna cotta al caffè.. e il dessert è servito!

Sarà che il Piemonte scorre prepotente in me (sebbene il mio sangue abbia tanto altro ben mescolato insieme), ma la panna cotta è una di quelle cose a cui non so mai dire di no.

È uno di quei dessert passepartout, che stanno sempre bene, e che sanno cambiare in base a ciò che li accompagna: dal più classico caramello (che me la fa collegare subito al suo parente barotto, il bonet), al coulis di fragole che dà un “twist” estivo e colorato, fino agli accompagnamenti salati (come una gelatina alla birra) che, insieme a qualche “aggiuntina” interna la trasformano in un originale antipasto da servire come finger food.

Infatti, ed è questo il suo bello, la panna cotta è in grado di cambiare anche in base a ciò che si mette al suo interno, come dello yogurt per alleggerirla e renderla ancora più fresca o del caffè, come in questo caso, per creare quello che per me è diventato il perfetto fine pasto.

Quando sono alla canna del gas, ho poco tempo per preparare un dessert o poca fantasia, mi voto alla Santa Panna Cotta al Caffè et voilà, in 15 minuti il dessert è pronto.
Basta solo muoversi con un po’ di anticipo per far rassodare il tutto e il gioco è fatto.

Non ci credete? Vi sfido!

Panna cotta al caffè

Ingredienti (per 6 monoporzioni o uno stampo da budino di medie dimensioni)

  • 600 ml di panna fresca
  • 100 g di zucchero a velo
  • 6 g di gelatina in fogli
  • 3 tazzine di caffè
  • riccioli di cacao e caffè in polvere per guarnire, opzionali

Procedimento

  1. Mettete a bagno la gelatina in acqua fredda per 10 minuti.
  2. Trascorsi 5 minuti, portate la panna quasi a bollore, quindi aggiungete il caffè e spegnete il fuoco.
  3. Strizzate bene la gelatina, aggiungetela alla panna e mescolate accuratamente.
  4. Allineate lo stampo singolo o gli stampi mono-porzione (io ne ho di alluminio con la forma che vedete in foto, ma andranno bene anche stampi usa e getta o cocottine di terracotta/bicchieri se non volete sformarli) e inumidite l’interno con un goccio d’acqua (aiuterà a staccare poi la panna cotta).
  5. Versate la panna negli stampi passando attraverso un colino a maglie strette, quindi lasciate intiepidire.
  6. Una volta tiepidi, coprite con pellicola o alluminio e mettete in frigorifero per almeno 3 ore (ma si può preparare tranquillamente il giorno precedente).
  7. Al momento si servire, sformate la panna cotta e guarnite con riccioli di cacao ed un pizzico di caffè in polvere.

69 pensieri su “Panna cotta al caffè.. e il dessert è servito!

    1. Ciao Stefania,
      non ho mai provato ad utilizzare la panna di soia, perché per la panna cotta utilizzo sempre panna fresca, e mai quella UHT.
      Sinceramente non so come potrebbe essere utilizzare la panna di soia..

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