Dessert

Panna Cotta al Caffè con Noci di Pistacchio Caramellate

Name: Panna Cotta al Caffè con Noci di Pistacchio Caramellate
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Ingredients: 240ml heavy cream (cold); 120ml whole milk (cold); 60g mascarpone (room temp); 30g espresso powder (very finely ground, not instant coffee); 80g granulated sugar (divided: 40g + 40g); 1 tbsp honey; 2.5g gelatin sheets (or ¾ tsp powdered gelatin, bloomed); 60ml hot water; Pinch sea salt; 50g raw unsalted shelled pistachios, roughly chopped; 1 tbsp unsalted butter; 60ml heavy cream (for whipped topping, cold); ½ tsp powdered espresso, for dusting; 2 tbsp boiling water (for espresso powder)

A silky, barely-set espresso panna cotta infused with Piedmont's finest coffee essence and enriched with mascarpone—cool, elegant, and deeply caffeinated. Topped with a shatter of homemade pistachio brittle, a quenelle of unsweetened whipped cream, and a final dusting of espresso powder. An sophisticated, bittersweet finale.

1059cal 17gprotein 80gcarbs 78gfat 20min prep 8min cook 2serves

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