Espresso Con Panna

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Permalink Reply by Sarah Leanne Barnett on November 23, 2009 at 3:03pm

Occasionally we get a doppio regular who wants a variation of their usual ristretto deliciousness. They want something sweeter and creamier, but not the sugary latte mess that mainstream coffee regulars buy daily. I almost always suggest a cubano espresso con panna. The flavor play on turbinado sugar vs. espresso and cold premium grade whipped cream on hot crema-dosed java is unparalleled in simplicity and approachability to this specific customers needs. Sometimes I even drizzle blackstrap molasses over the top. Leathery sweet beauty.

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Permalink Reply by Dennis on November 23, 2009 at 3:50pm

Nooooooo! not gross....delish! one of my favourites. Another variation I like to do is drop a couple of ice cubes in and a touch of cane sugar...it's like dessert

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Permalink Reply by Fraser Jamieson on November 23, 2009 at 9:45pm

OK OK I give up! I confess!!!!

I don't use whipped cream but I do put a chocolate brownie in a cup and then run a double espresso over it.

Then I eat it with a spoon.

My co-workers think I need intervention. :(.

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Permalink Reply by Joseph Robertson on November 24, 2009 at 7:59am

I think espresso with anything is gross. <];^) just kidding. Depends on what your drinking it for. If you want to be a purest drink it straight. If you want to accent it go for it. Kind of like a good whiskey. No I take that back. If I spend 40.00 or more a bottle I'm not mixing it with anything.
Unlike whiskey, espresso does go with many things well IMO. Let your taste buds wander in the field of coffee bliss, and experiment.
Why are we here anyway. Let's have fun with it.
Joe

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Permalink Reply by SAMUEL A. GAXIOLA on November 24, 2009 at 8:15am

It is all up to you, if you like single origin espresso why would you ruin it adding whipped cream? but it is a matter of taste.

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Permalink Reply by Joseph Robertson on November 24, 2009 at 8:24am

Fraser,
I absolutely love it.... Can't wait to try it. I can't tell you how many closet chocolate guys our shop has brought out of the closet. Who said chocolate is a girls thing.

Fraser Jamieson said:

OK OK I give up! I confess!!!!

I don't use whipped cream but I do put a chocolate brownie in a cup and then run a double espresso over it.

Then I eat it with a spoon.

My co-workers think I need intervention. :(.

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Permalink Reply by Latria Roberts on November 24, 2009 at 9:28am

hahaha, depends on who pulls the espresso. I like my pull to be a little lighter then what most people pull. I think it is better when a bit darker then my preference and even the whip cream can't make it better for me. lol :)

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Permalink Reply by Mike Benis on November 24, 2009 at 1:41pm

I'm a black espresso purist

I don't like anything in my espresso, including sugar.

But sometimes..... just sometimes... I do like a caffe corretto, whether that's with brandy or whisky.....

And then.... sometimes.... just sometimes.... I do think a litle cream on top is nice, but not necessarily whipped, though.... :-)

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Permalink Reply by Mitch Buckner - Bella Caffe on January 7, 2010 at 6:44am

I love an espresso con panna but I also started making an Espresso con Zabionne. I used to make Tiramisu pretty much every other day in the restaurant I managed. This was a perfect Tiramisu and the cream made for the Tiramisu would also end up with enough left over for a couple of Espresso con panna made with the cream (zabbione cream). The Zabbione cream was made with heavy cream, sugar, egg yolks, vanilla, & mascarpone cheese. Very heavy whipped cream & it made an awesome espresso con panna.

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Permalink Reply by Heather Holly Haller on January 7, 2010 at 6:57am

that sounds amazing! i love tiramisu! you should send me your recipe =)
badgerbrewexpress@hotmail.com =D

Mitch Buckner - Bella Caffe said:

I love an espresso con panna but I also started making an Espresso con Zabionne. I used to make Tiramisu pretty much every other day in the restaurant I managed. This was a perfect Tiramisu and the cream made for the Tiramisu would also end up with enough left over for a couple of Espresso con panna made with the cream (zabbione cream). The Zabbione cream was made with heavy cream, sugar, egg yolks, vanilla, & mascarpone cheese. Very heavy whipped cream & it made an awesome espresso con panna.

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