Espresso con Panna Recipe

Espresso con Panna Recipe

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Espresso con Panna

by Lemon Drop from A Recipe Reborn

“The surprising addition of sour cream may catch some off guard, but they will invariably be won over by the subtle harmonies of this rich blend.”
— Eorzea Database
  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yields 2 servings

Topping

US

Ingredients

Metric

½ cup

sour cream

140 g

½ cup

whipping cream

120 mL

2 tbsp

sugar

20 g

 

cinnamon

 

  1. Combine the sour cream, whipping cream and sugar in a medium bowl and whip it with a hand mixer, stand mixer or by hand using a whisk until it holds stiff peaks.
  2. Prepare a pastry bag and tip and spoon in the cream.
  3. Refrigerate the cream until you are ready to serve.
  4. Set the cinnamon aside until you are ready to serve.

Note:  A pastry bag is not required.  The cream can be spooned on to the coffee from the inside edge of the cup to create a floating layer.

Espresso

US

Ingredients

Metric

1 cup

water

250 mL

5 tbsp

ground coffee

14 g

  1. Bring the water to a boil and pour it into the lower compartment of a moka pot.
  2. Put the funnel in place and fill it with ground coffee.
  3. Secure the upper compartment of the moka pot and place it on a burner set to medium high heat.
  4. Listen for a gurgling sound and open the lid.
  5. When coffee is no longer flowing, remove the pot from the heat and pour into a demitasse coffee cup.

Note about coffee:  Prepare the coffee according to your preference using any method.  Keep in mind that a bold cup balances better with the flavours of the topping.

Assembly

  1. Pipe the cream starting from the edges of the cup in a spiral pattern.
  2. Dust the top of the cream with a pinch of cinnamon.
  3. Serve immediately and enjoy.

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