Another recipe coffee panna cotta

Another recipe coffee panna cotta

Another recipe coffee panna cotta


Milk – 230 g
Cream 33% – 40 g
Good coffee coarse – 7 g (1.5 tablespoons)
Stevia Extract – 2 g (0.5 tsp)
Gelatin – 6 g

For coffee jelly:

Espresso – 100 ml
Gelatin – 3 g
Ground ginger – 1 pinch

For orange marmalade:

Orange – 1 piece.
Flower honey – 20 g
Ginger root – 5 g


Hazelnut – to taste


Pour the gelatin 30 grams of milk and leave to swell.

In a saucepan, combine the cream and remaining milk, add coffee.

Bring the cream mixture almost to a boil, remove from heat, cover and let stand 30 minutes. 4. Re-heat, add stevia and dissolve the gelatin in hot cream. Strain the mixture through a fine sieve. Cool.

Prepare the coffee jelly: Pour gelatin 15 g of cold water and leave to swell. Boil coffee with a pinch of ginger and dissolve the gelatin in it. Strain through a fine sieve. Cool.

Prepare the orange marmalade: a knife for cleaning vegetables thinly cut away peel from oranges and cut it into stripes.

Pour the boiling water zest for 2 minutes, fold in a colander and cool in cold water. Peel the oranges to the flesh, cutting with a sharp knife slices without white plenochek. From what remains, carefully squeeze the juice. Ginger peel and grate.

Put the zest in a pan, there too Put orange slices, honey and grated ginger root. Cook for about 20 minutes, stirring constantly. Get enough uniform, dense mass.

Fry the hazelnuts on a dry frying pan or air dry in the oven. Peel and coarsely chop in a blender.

Build: fill in the form of jelly and panna cotta layers, giving the previous layer to harden in the fridge. Add hazelnuts between some of the layers. Top with jam and decorate with nuts, caramel or something else.

Bon Appetit!

Another recipe coffee panna cotta1

Another recipe coffee panna cotta2


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