Panna cotta, espresso

Panna cotta à l’espresso

A simple dessert to make. It’s fresh, not too sweet, with a good taste of coffee!

INGREDIENTS

 

 

Panna cotta

  • 1 3/4 cup of 35% cream
  • 1 tsp of vanilla
  • 1/2 cup of espresso
  • 1/2 cup brown sugar
  • 1/4 cup hot water
  • 1 envelope of gelatin

Whipped cream

  • 1/2 cup of 35% cream
  • 1 tbsp sugar
  • Coffee beans for decoration

 

PREPARATION

 

  

Panna cotta

  • In a saucepan, pour in the cream, vanilla, espresso and brown sugar and heat over a low flame.
  • In a small bowl, mix the gelatin with the hot water and add it to the cream mixture and espresso and mix well.
  • Pour into small bowls for presentation, and leave in the fridge for 4 hours.

Whipped cream

  • Using a hand mixer, whipped the cream with the sugar.
  • With a piping bag, decorate the panna cotta with whipped cream and drop a coffee bean on top.
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