The Italians have a love affair with espresso, or what they just refer to as “coffee”.
( I can’t wait to learn more about this when I go to Italy for my new project ” Project Healthy in Italy read here)
I love this small, strong brew just as much as the Italians do, and have an espresso maker that makes the best espresso (and aroma) in my very own kitchen. You can see the actual maker in my photo below. 🙂
Coffee is a good source of antioxidants. And as long as you don’t overdue it, and hydrate as well, it is actually a healthy staple to add to your diet. Of course, without added sugar or cream…
Panna cotta on the other hand means “cooked cream” in Italian and is a classic Italian dessert from the region of Piedmont. You have probably made it before, or at least tasted it somewhere. It is basically just cream, sugar and gelatine.
My version however ( Italians, please don’t be mad at me!;))is a healthier panna cotta and is made without dairy or refined sugar. I also use antioxidant-rich raw cacao and brewed espresso for a flavour twist and for a nutrient boost. My panna cotta is actually vegan, healthy, and yes; tasty!
You get the best of Italian flavours and traditions, but with better building blocks for your body. Recipe below…
I serve my panna cotta with an orange and mint syrup and something crunchy on top like an almond brittle( fine chopped almonds, roasted with maple syrup and a touch of salt) or such. But you can easily serve it just as is.
For the panna cotta you will need( Makes 2 portions):
- 100 grams (1 cup) soaked, natural cashew nuts. (Non roasted or salted nuts that you soak in water for at least 8 hours then rinse before using.)
- 7 tbs. (organic) maple syrup
- 2 tbs. raw cacao
- 2 dl (3/4 cup) espresso
- 1 ts agar agar fine powder. (A vegan gelling agent made from a type of algae. Found in health food stores or finer super markets)
- Pinch of salt (I only use Himalaya salt)
- Brew the espresso and mix with the agar powder in a pot. Bring to boil and let simmer for 2 minutes to activate and dissolve the agar. Set aside.
- Place the rest of the ingredients in a blender or food prosessor and add the espresso mixture. Blend until completly smooth and creamy. This may take a couple of minutes depending on the strength of your machine.
- Pour into moulds and set in the fridge for at least 2 hours.
- To make an orange and mynt syrup, reduce the juice of two oranges with a handfull of fresh mint and 1 tbs. of sweetner, such as honey or maple syrup. Reduce in a pan until about half the portion is left and it has turned into a syrup. Strain before serving.
Buon divertimento! Enjoy!