Coffee panna cotta

Name: Coffee panna cotta
Ingredients: 500 ml heavy cream; 150 g powdered sugar; 1 vial vanilla essence (10 ml); 100 ml espresso; 6 g gelatin sheets; 250 ml cold water

Dessert - Coffee panna cotta by Floare J. - Recipia

Coffee panna cotta is served cold, usually at the end of a meal, in small glasses. The cream and espresso come together in a soft dessert with a coffee flavor and a slight wobble when you move the glass; the vanilla stays subtle in the background. I prefer it in clear glasses, so you can see the even layer of cream. Prep: 5 minutes. Cook: 7 minutes. Chill: 5-6 hours. Total time: 5 hours and 12 minutes-6 hours and 12 minutes. Servings: 4. Approximately 550 kcal and 3 g protein per serving.

Ingredients

500 ml heavy cream
150 g powdered sugar
1 vial vanilla essence (10 ml)
100 ml espresso
6 g gelatin sheets
250 ml cold water

Preparation

1. Soak the gelatin sheets in 250 ml cold water for 5 minutes, then squeeze them well. 2. Pour the heavy cream into a saucepan and add the powdered sugar, vanilla essence and espresso. Heat over medium heat for about 5 minutes, until the mixture starts to boil. 3. Take the saucepan off the heat and add the squeezed gelatin. Put the pan back on the heat and stir continuously for 2 minutes, until the gelatin has dissolved completely. 4. Pour the cream mixture into molds and refrigerate for 5-6 hours, until set.

Notes

For a pronounced flavor, choose a short, strong espresso; a long coffee can leave the cream with a milder flavor. Wide molds cool faster than tall glasses, so the setting time may vary a little. I make it before setting the table, because chilling takes a few hours and I don't want dessert getting in the way of my last chores. If you want to avoid caffeine, replace the espresso with the same amount of decaffeinated coffee. The cream is silkier than ordinary pudding, but you still eat it with a spoon. Amaretti, chocolate or caramel go well with it; this dessert contains dairy.