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Espresso & Vanilla Panna Cotta
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Espresso & Vanilla Panna Cotta

3 Hr(s)
30 Min(s) Prep
2 Hr(s) 30 Min(s) Cook
Our Espresso & Vanilla Panna Cotta is the best dessert you can make for those who like their creamy desserts with a coffee kick.
What You Need
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6 servings
Original recipe yields 6 servings
1 env. KNOX Unflavored Gelatine
1-1/2 cups half-and-half, divided
1/2 cup sugar, divided
1/2 vanilla bean, split
1/2 cup brewed espresso or brewed strong black coffee
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
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Let's Make It
1
Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan. Let stand 5 min. Stir in remaining half-and-half and 1/4 cup sugar. Scrape vanilla bean seeds into pan; cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. (Do not let mixture come to boil.) Refrigerate 30 min.
2
Meanwhile, cook and stir coffee and remaining sugar in separate saucepan on medium-high heat 2 to 3 min. or until sugar is dissolved; simmer on medium-low heat 5 to 6 min. or until thickened to syrup-like consistency. Pour into 6 (1/2-cup) espresso cups.
3
Pour gelatine mixture into blender. Add Neufchatel; blend until smooth. Spoon into espresso cups. Refrigerate 2 hours or until firm.
Kitchen Tips
Tip 1
Size Wise
Enjoy these sweet treats that have built-in portion control.
Tip 2
Special Extra
Garnish with fresh berries and mint sprigs just before serving.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 190mg
8%
Total Carbohydrates 20g
7%
Dietary Fibers 0g
Sugars 20g
40%
Protein 6g
12%
Vitamin A
10%
Vitamin C
0%
Calcium
10%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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