Panna cotta al caffè
Ingredients
- 2 tbsp sugar
- 0.5 dl full cream, beaten until light and frothy
- 1 vanilla pod, cut open lengthways, seeds scraped out
- 1 leaf gelatine soaked for approx. 5 mins. in cold water
- 3 tbsp finely-ground instant coffee
- cocoa powder to dust
- Utensils
- For 4 glasses, approx. 150 ml each
Total time: 3hr 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 463 Kcal, 3g Protein, 16g Carbohydrates, 44g Fat
Ingredients
- 2 tbsp sugar
- 0.5 dl full cream, beaten until light and frothy
- 1 vanilla pod, cut open lengthways, seeds scraped out
- 1 leaf gelatine soaked for approx. 5 mins. in cold water
- 3 tbsp finely-ground instant coffee
- cocoa powder to dust
- Utensils
- For 4 glasses, approx. 150 ml each
Instructions
- In a pan, thoroughly combine the cream, sugar and vanilla seeds, reduce over a low heat, stirring occasionally, to approx. 350 ml, remove the pan from the hob. 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 into 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.
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Serve:
Top the panna cotta with whipped cream and dust with a little cocoa powder.
