Espresso panna cotta

Name: Espresso panna cotta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 to 6
Cuisine: Québécoise
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

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.