Coffee panna cotta

Coffee panna cotta

– 150 ml of milk
– 180 ml of 15% cream (33% cream)
– 4 tsp sugar
– 2 tsp soluble coffee
– 1 egg yolk
– 20 g of gelatin
– 1 tsp vanilla sugar


1. Dissolve the gelatin in 1 tablespoon water and left to swell.

2. Pour milk into a small saucepan, add coffee and bring to a boil, remove from heat.

3. Beat the egg yolk with the sugar and whisk in the hot milk to enter.

4. The resulting mixture was put on a slow fire, heat, stirring constantly, and not boiling. When the mixture begins to thicken, remove it from the heat and dissolve the gelatin in it. Leave to cool.

5. Pour the chilled mixture of sour cream (or cream) and mix. Pour the mixture over formochkam or cups. Refrigerate for 5 hours.

6. To the cooled dessert easily separated from the molds, put them on a half minute in hot water. You can decorate with cocoa, chocolate and grated orange peel.

Bon Appetit!

Coffee panna cotta

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