Espresso Panna Cotta “Cappucino” - Heritage Cabernet Sauvignon

This recipe was developed to pair with our Heritage Cabernet Sauvignon which has notes of coffee, cinnamon and chocolate. Plate the dessert so it looks like a cup of coffee by chilling the panna cotta in double espresso cups. The use of Ceylon cinnamon makes a difference in the final product.

Espresso Panna Cotta
½ cup whole milk
1 ½ teaspoons unflavored powdered gelatin
1 ½ cups heavy cream
3 heaping  teaspoons instant espresso powder
¼ cup sugar
Pinch salt
Garnish:  Dark chocolate

Pour the milk into a heavy saucepan, sprinkle the gelatin over the milk and let it soften for 5 minutes. After 5 minutes, heat the milk and gelatin over medium heat until the gelatin melts. Whisk constantly do not let the milk come to a boil. Add the heavy cream, espresso powder, sugar and salt. Continue to cook until the sugar melts. Do not let mixture come to a boil.  Pour mixture into 4 5oz. containers.  Let the filled cups chill in the refrigerator for at least six hours or up to two days.

Cinnamon Whip Cream

2 cups heavy whipping cream
2 tsp Ceylon cinnamon
1 teaspoon vanilla
3 Tbsp powedered sugar

Use a stand or hand-held mixer. It is preferable to chill the bowl and beaters prior to use. Beat the cream in a mixer until soft peaks form. Add the cinnamon, vanilla and powdered sugar.  Beat the mixture until stiff peaks form.

Assembly of “cappuccino” dessert

When you are ready to serve, remove the chilled panna cotta cups from the refrigerator. Top with the whipped cream so it resembles the froth on a cappuccino coffee drink. Top with grated dark chocolate.

Espresso Panna Cotta adapted from Giada  di Laurentiis
Cinnamon whipped cream adapted from Michelle,

Mary Mansson