This coffee panna cotta is made using the classic panna cotta recipe, without the use of an oven or eggs, and is flavored with soluble or espresso coffee. It’s simple and delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes
- Half a liter of liquid cooking cream, it does not need to be cream to assemble
- 6 sheets of neutral gelatin
- 150 ml of coffee prepared with soluble coffee or coffee expressed black
- between 2 and 3 tablespoons of sugar (to taste)
- In a small amount of cold water, moisten the gelatin leaves.
We make the coffee to order, using either soluble coffee or espresso. It must never exceed 150 mL.
- In a blender glass, combine the cream, sugar, and coffee.
Then add the gelatin that has been hydrated in water and thoroughly drained to the blender and blend again.
- We'll microwave the entire mixture for a couple of minutes to allow the gelatin to work its magic. A gelatin mixture should never boil, but it must be very hot for us to get a good dessert. After heating the mixture, stir it again with a few rods to ensure that everything is well combined.
- The mixture can then be poured into molds. We only need to chill it in the fridge for a few hours until it heals. The panna cotta should be curdled but 'trembling,' so unmold carefully to avoid breaking it.
- On top, we can drizzle with caramel syrup or melted chocolate.
- The special cream used to mount the panna cotta is too dense, so the liquid cream should be light.
Amount Per Serving Calories 1854Total Fat 187gSaturated Fat 120gTrans Fat 6gUnsaturated Fat 55gCholesterol 587mgSodium 154mgCarbohydrates 33gFiber 0gSugar 34gProtein 18g