Espresso Con Panna Coffee
How to make Espresso Con Panna Coffee Recipe - Con panna is Italian for “with cream.” A topping of luscious whipped cream can be added to any beverage be it a cappuccino, caffè latte, or caffè mocha. It makes for a great presentation and adds a velvety quality to the drink.
ESPRESSO, DAIRY CREAM, TEMP HOT, SERVES 1
demitasse cup or glass
1/2–3/4oz (16–20g) fine
heavy cream, sweetened to taste
1. Warm the cup or glass on top of your machine or by heating it with hot water, brew a double shot/1 1/2fl oz (50ml) of espresso into the glass.
2. Pour the cream into a small bowl. Using a whisk, whip up the cream for a few minutes until it is stiff enough to hold its shape.
3. Spoon 1 tablespoon of whipped cream on top of the double espresso shot. Serve with a spoon for stirring.
If you prefer a softer taste, you can whisk the cream until thick but not stiff, and float it on top of the crema. This allows the espresso and cream to combine as you sip your coffee, diluting the double shot.
ADDING CREAM IS NOT SOLELY AN ITALIAN PRACTICE. IN VIENNA, A CAPPUCCINO IS OFTEN SERVED WITH A LID OF WHIPPED CREAM
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