Рецепт Espresso Panna Cotta
It’s
been a long time since I updated this little space of mine. Helping my son with
his studies, few cake orders, summer vacation and laziness are some of the
reasons for the absence of regular posts here. Hope to be more regular from now on :) ....
Espresso
Panna Cotta was in my draft folder for more than six months. This smooth and
silky Espresso panna cotta topped with dark chocolate ganache is very addictive
and is a current favourite in our home.
Ingredients:
100gm
- (½ cup) - brown sugar
- 2-3
- tsp - Espresso powder (can substitute with instant coffee powder)
- 120
- ml (½ cup) - lukewarm milk
- 70g
- (⅓ cup) low fat cream
Method:
Sprinkle
gelatine over lukewarm milk and let stand for five minutes.
Place
the cream, espresso/ coffee powder and sugar in a heavy bottom pan and gently
bring to a simmer stirring often. Take off from the heat.
Add
1-2 tbsp of this hot cream to the dissolved gelatine to loosen it further, and
then pour the gelatine mix back into the hot cream through a sieve. Stir well.
Let
the mixture stand for about 10 minutes, then distribute among your serving bowls.
Allow
to set for 6-8 hours; preferably overnight.
Gently
heat the chocolate and cream in a heat proof bowl in the microwave or in a double
boiler. Cool to room temperature, then pour over the set panna cotta and serve.
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