Espresso Con Panna

Ingredients

• 0.5 cup heavy cream – well-chilled
• 2 tsp granulated sugar
• 1.5 ounces ground espresso coffee beans

Instructions

1. In a chilled bowl, whisk heavy cream with granulated sugar to soft peaks, 1–2 minutes; refrigerate while you brew.
2. Grind espresso coffee beans to a fine espresso grind.
3. Warm demitasse cups with hot water, then dry. Dose the grounds into the portafilter, tamp evenly, and pull 4 single 1-ounce shots, 25–30 seconds each, until the stream turns blond and a thick crema forms.
4. Top each espresso with about 2 tablespoons whipped cream and serve immediately.