espresso panna cotta

This makes me wish I had pictures of my first attempt at this food network panna cotta recipe. The results that time were still pretty tasty, but little brown gelatinous chunks were all over the place and it really didn’t look very delicious. However, someone on craftster suggested that a temperature issue made the espresso mixture chunky, so I just set the pan in cold water instead of ice.

Results? Very smooth, very creamy, good coffee flavor, and a whole lot more successful than whatever I did here.

Advertisements