All Coffee Recipes

A few nice espresso coffee recipes images I found:

How To Make a Breve Traditional Cappuccino

Image by Food Thinkers

Barista Jessica Kelly shows how to make a cappuccino with half and half with the Die-Cast Programmable Espresso Machine from Breville.

Espresso-Milk Tea Panna Cotta Parfaits with Coffee Gelée

Image by Sifu Renka

Silky smooth, light and delicious… perfect for the coffee lover that this dessert was dedicated to (and for the small group of girls gathered to share some good laughs and nice treats). Happy belated Jeannette!

A twist on the coffee-tea "yeen-yeung" drink from HK cafes, I was inspired to tweek up the recipe for the Espresso-Orange Panna Cotta Parfaits with Coffee Gelée from The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming with Melissa Clark. I also made it slightly lighter with the use of whole milk versus heavy cream.

Espresso-Milk Tea Panna Cotta Parfaits with Coffee Gelée
(Yield: 4-5 servings)

Espresso Panna Cotta

1 cup heavy cream
1/2 cup whole milk
1.5 teaspoon unflavored powdered gelatin
3 tablespoons sugar
1 tablespoon finely ground espresso (I used Illy)

Espresso Gelée

1 teaspoon unflavored powdered gelatin
1 1/2 tablespoons finely ground espresso
3 tablespoons sugar

Milk Tea Panna Cotta

1 cup heavy cream
1/2 cup whole milk
1.5 teaspoon unflavored powdered gelatin
3 tablespoons sugar
2 teabags of strong black tea (e.g. I used Lipton Yellow Label teabags. Use a strong black tea as HK style milk tea doesn’t use floral scented teas)

For the espresso panna cotta:
Place 1/4 cup of the milk in a small bowl and sprinkle the gelatin over the top. Let the mixture rest for five minutes, until the gelatin softens. Meanwhile, in a small saucepan, combine the remaining milk, heavy cream, sugar and the ground espresso over medium-low heat. Bring to a simmer, then turn off the heat and steep for 5 minutes.
Add the gelatin mixture to the saucepan with the espresso cream and place it over low heat. Warm the mixture, whisking, until the gelatin dissolves. Do not let it come to a simmer. Strain the mixture through a fine sieve lined with a double layer of cheesecloth, then pour it into 6 parfait glasses, dividing it evenly. Cover with plastic and refrigerate until set, about 2 hours (I did mine overnight).

For the espresso gelée:
Place 1/4 cup water in a small bowl and sprinkle the gelatin on top. Let the mixture rest for 5 minutes, until the gelatin softens. Bring an additional 3/4 cup water to a simmer in a small saucepan. Add the ground espresso and sugar, turn off the heat and let steep for 5 minutes.
Add the softened gelatin mixture to the espresso-sugar mixture and return the saucepan to low heat. Warm the mixture, whisking, until the gelatin dissolves. Do not let it come to a simmer. Strain through a fine sieve lined with a double layer of cheesecloth. Let the espresso mixture come to room temperature. Gently pour it into the parfait glasses over the panna cotta layer. Cover with plastic and refrigerate until set, about 2 hours.

To prepare the milk tea panna cotta:
Place 1/4 cup of milk in a small bowl and sprinkle the gelatin over the top. Let the mixture rest for 5 minutes, until the gelatin softens. Meanwhile, in a small saucepan, combine the remaining milk, heavy cream, and sugar over medium-low heat. Bring to a simmer, add the tea bags and then turn off the heat and let steep for 5 minutes.
Add the gelatin mixture to the saucepan with the tea cream and place it over low heat. Warm the mixture, whisking, until the gelatin dissolves. Do not let it come to a simmer. Strain the mixture through a fine sieve. Gently pour it into the parfait glasses over the espresso gelée, dividing it evenly. Cover it with plastic and refrigerate until set, about 2 hours.