This version, by recipe developer Jessica Morone, brings the cozy warmth of an Irish coffee to the classic panna cotta, resulting in a slightly boozy little snack that conveniently doubles as dessert.

Coffee 150 g Fresh liquid cream 500 g Sugar 100 g Isinglass 8 g Vanilla extract 0.5 cucchiaini To prepare the coffee panna ...

Refrigerate panna cotta, uncovered, until cool, then cover with plastic wrap and leave in refrigerator until set, at least 3-4 hours but ideally overnight (depending on the size of your vessel).

In warm weather, the "coffee" is an icy cylinder of rich espresso semifreddo. In cooler seasons, it becomes a demitasse filled with a light and creamy espresso mousse. A perfect pairing of ...