Coffee Panna Cotta

Total time: 3hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 463 Kcal, 3g Protein, 16g Carbohydrates, 44g Fat


  • 2 tbsp. sugar
  • 0.5 dl full fat cream, beaten until light and frothy
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 1 leaf gelatine, soaked for approx. 5 hour in cold water
  • 3 tbsp. finely ground instant coffee
  • cocoa powder to dust
  • Utensils
  • Für 4 Gläsli von je ca. 1 1/2 dl

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  • Stir the cream, sugar and vanilla seeds well in a pan, reduce over a low heat, stirring occasionally, to approx. 350 ml, remove the pan from the heat. Halve the mixture. Stir the gelatine into half of the hot liquid, pour into the prepared glasses through a sieve, leave to cool. Chill the glasses for about 30 mins. until the mixture is just firm. Bring the remaining mixture back to the boil, set aside the pan. Add the coffee powder and sugar and dissolve, stirring vigorously. Stir the gelatine in to the hot liquid, pour through the sieve into the measuring jug, carefully divide over the vanilla mixture, leave to cool. Cover the panna cotta and leave to set in the fridge for approx. 2 1/2 hrs.
  • Servieren:

    Panna cotta mit Schlagrahm verzieren, mit wenig Kakaopulver bestäuben.

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