Espresso panna cotta

  • Preparation 15 min
  • Refrigeration 4 h
  • Cooking 5 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 300 ml 15% country cream
  • 100 ml milk
  • 2 teaspoon powdered gelatin
  • 1/2 cup strong liquid espresso, lukewarm
  • 1/3 cup compact brown sugar
  • 1 teaspoon vanilla extract

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Preparation

  • In a small saucepan, put the milk and cream then sprinkle the gelatin on top. Allow to absorb for 10 minutes.
  • Heat over low heat for 5 to 6 minutes, stirring, until the gelatin is completely dissolved. The cream should not boil.
  • Add the coffee, brown sugar and vanilla then mix for 2 to 3 minutes or until the brown sugar is completely dissolved.
  • Divide the mixture into 4 or 6 glasses and place in the fridge for 4 hours.