MariasMenu completed 15 years this June! As usual, am way behind celebrating (if you can call it that) the occasion.
Honestly, we (Jose and myself) are not much into big-time celebrations of anything. Sometimes, I wish we were but somehow we aren't!
Anyways, 15 years of blogging is a milestone, and am grateful for it. Though these days am not very active with this space, I wanted to share my happiness with you. After all, YOU made this happen :)
Thank You for being a part of our journey and for making us a part of yours as well.
I wanted to share this Tiramisu Pannacotta recipe with you. If you are a coffee lover, it's a must-try for you. Panna Cotta is one of the easiest desserts that you can make and it's a crowd-pleaser too.
Please check out the Salted Caramel Pannacotta recipe, it's a fan favorite.
Here is the recipe…
Recipe from here
Please refer to notes for serving suggestions
- ½ cup Full fat milk
- 1 (7 gms) Envelope unflavored gelatin
- 2.5 cups Heavy/whipping cream
- ½ cup Sugar
- 4 ounces (113 gms) Mascarpone cheese (softened)
- 1 tbsp Instant coffee powder
- 1 vanilla bean (split lengthwise and seeds scraped (refer notes for substitute))
- Into a medium bowl, pour milk, and sprinkle with gelatin. Let stand until gelatin softens, about 15 minutes.
- Meanwhile, in a large saucepan, combine cream, sugar, mascarpone, instant coffee powder, and vanilla bean and seeds. Bring the mixture to a low boil over medium heat, whisking until sugar dissolves, about 1 minute. Remove from heat; cover and let stand for 10 minutes.
- Remove vanilla bean. Return cream mixture to a low boil. Add gelatin mixture, and stir until dissolved.
- Divide cream mixture among 8 (½-cup) ramekins.
- Refrigerate, uncovered, until mixture is set, at least 6 hours.
- Run a thin, sharp knife around the edge of each panna cotta. Invert ramekins onto dessert plates, allowing panna cotta to settle out onto plate. Serve with warm Espresso Caramel Sauce.
- 1½ cups heavy whipping cream
- 1½ cups light brown sugar
- 6 tablespoons unsalted butter
- 2 tablespoons instant espresso powder
- Pinch salt
- In a medium saucepan, combine cream, sugar, butter, espresso powder, and salt. Bring mixture to a low boil over medium heat, and cook, stirring constantly, until thickened and mixture coats the back of a wooden spoon, about 20 minutes. Let caramel cool until just warm (hot caramel will melt panna cotta).