Espresso
Espresso con panna
Espresso topped with whipped cream: tiny, rich and old-school.
Where it came from
Italy
20th century
Con panna means with cream. It is an Italian espresso-bar variation that plays the hot espresso against a cool spoonful of whipped cream.
Make it at home
Starting recipe
You'll need
- Espresso
- 36 g
- Whipped cream
- 20–30 g
- 01
Pull
Make a double espresso in a small cup.
- 02
Whip
Whip cold cream to soft peaks.
- 03
Top
Spoon cream over the espresso and serve right away.
At a café
Have it immediately; its appeal is the contrast between hot espresso and cool cream.