Replies to This Discussion

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

• ▶ Reply

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. :(.

• ▶ Reply

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

• ▶ Reply

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.

• ▶ Reply

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. :(.

• ▶ Reply

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 :)

• ▶ Reply

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.... :-)

• ▶ Reply

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.

• ▶ Reply

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.

• ▶ Reply

Permalink Reply by Ingrid Freaney on August 17, 2010 at 8:35pm

this is fantastic and i would love to experiment.
could you possibly send me the recipe as well?

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.

• ▶ Reply

Permalink Reply by Stickman on August 17, 2010 at 9:25pm

Wow! I'm trying that tomorrow!

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. :(.

• ▶ Reply

Permalink Reply by Southeast Grind on August 31, 2010 at 11:33am

@Ricky,


This version sounded interesting so I tried it this morning... espresso, 1/2 & 1/2, and a splash of vanilla. It tastes pretty great! Thanks for the suggestion. The temp is okay as long as you drink it fast. Anybody have a snappy name for this version?

(hmmpf, just can't get it to load upright)

Cheers!

Ricky Sutton said:

I tried a few variations of the con panna after reading this. I tried whipping cold cream and pouring a "macchiato". That didn't work out. I tried the standard sweetened whipped cream on espresso. I drank most of it, but did not enjoy it. It seems like the sweetness of the cream makes the espresso taste bitter in comparison. I think i would enjoy it more with unsweetened whipped cream. A favorite shop of mine makes con panna's by adding equal parts espresso and 1/2 n 1/2 with a touch of vanilla. This is the best that i've had, but the temperature (kind of room temperature) throws me off.
The drink that introduced me to the world of drinking smaller espresso drinks was a con panna with caramel. It will take a few more years before i try that one again.

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page