Espresso con Panna
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.””
- 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 |
|
- 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.
- Prepare a pastry bag and tip and spoon in the cream.
- Refrigerate the cream until you are ready to serve.
- 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 |
- Bring the water to a boil and pour it into the lower compartment of a moka pot.
- Put the funnel in place and fill it with ground coffee.
- Secure the upper compartment of the moka pot and place it on a burner set to medium high heat.
- Listen for a gurgling sound and open the lid.
- 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
- Pipe the cream starting from the edges of the cup in a spiral pattern.
- Dust the top of the cream with a pinch of cinnamon.
- Serve immediately and enjoy.
This recipe was created by adapting from:
Whipped Sour Cream Filling - Savory Sweet Life via Reluctant Entertainer
