Coffee panna cotta

Coffee panna cotta


  • cream 20% 500 ml;
  • espresso 80 ml;
  • milk chocolate 100 g;
  • sugar 50 g ;
  • gelatin 5 sheets or 12 g.

Method of preparation:

At the very beginning, it is necessary to cook coffee. It needs a little, but it should be very strong, so we cook espresso. If it so happened that you use instant coffee, then make it very strong, you can say even concentrated.

Leave the coffee to cool. Meanwhile, soak the sheet gelatin in a bowl with cold drinking water, put the plates should not all at once, but one by one, first drown one, then another, etc. If you use gelatin, not in plates, but granular, then soak it, following the instructions on the gelatin package. In the microwave or water, bath melts the chocolate, be careful not to overheat the chocolate. If you heat the chocolate in the microwave, then do not put it immediately in the oven for a long time, but for 10-30 seconds, then take out and mix thoroughly. Pour the cream into a saucepan (preferably with a thick bottom or saucepan), put on a hot stove and bring to a boil, stirring constantly. As soon as the cream comes to a boil immediately remove from heat. Add the sugar to the pan and stir until the sugar dissolves. Add a little hot cream from the pan to the melted chocolate and stir until smooth. We do this to make the consistency of chocolate became closer to the cream, and then they are very well mixed. Now the resulting chocolate-cream mass is poured into a saucepan with the cream. Stir. We take out the swollen gelatin from the water, gently squeeze it and put it in a separate bowl, pour the water from the gelatin, we do not need it. If you work with granulated gelatin, then you do not need to drain anything, all the water you had to be absorbed into the gelatin. Add to the gelatin a little hot cream with chocolate and stir well until the gelatin dissolves. If the cream is still hot enough, the gelatin should melt quite quickly. The resulting mixture is poured back into the pan. And finally, add our previously brewed coffee to the pot. All carefully stir. Soon Panna cotta will be ready! The basis for Panna cotta is ready. you can use just glasses or small silicone molds. Slowly pour into the container our basis for Panna cotta. After filling all the containers, send them to the refrigerator for 3-4 hours.
Before serving the Panna cotta, dip the molds in hot water, hold for a few seconds and immediately flip onto a plate. If Panna cotta does not come out, then repeat the steps. Coffee Panna cotta is ready!

Panna cotta (from Italian. Panna cotta – “Boiled cream”) – Italian dessert of cream and sugar, which is a creamy pudding with the addition of different ingredients. This Panna cotta, as you have already understood, is made with the addition of coffee and chocolate. A great dessert for an invigorating Breakfast before a chore or for a relaxing evening before bedtime. Coffee Panna cotta is a dessert for coffee lovers. It has a very pleasant coffee taste and delicate texture. Decorate coffee Panna cotta can be chocolate or coffee candies or berries, such as raspberries and a sprig of mint

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