Panna Cotta Coffee and Cream
Tidbits... This decadent dessert is both easy and impressive. It can be made a day ahead of time and refrigerated. The two layers are caffè and vanilla cream topped by shaved dark chocolate and white chocolate with a dusting of unsweetened dark chocolate cocoa.
Ingredients
- Fresh cream - 500 ml
- Espresso coffee - 1 espresso cup (approx. 150 ml
- Coffee liquore - 25 g
- Gelatin - 3 sheets or 1 envelope unflavored gelatin powder
- Vanilla pod (split lengthwise - 1
- Dark Chocolate - 1 bar 100 g
- White chocolate - 1 bar 100 g
- Dark chocolate Cocoa Powder - to taste
Instructions
- Put 1 1/2 gelatin sheets in ice water in a bowl to dissolve, if using powdered gelatin approx. 1 Tbl. use 2 Tbl. cold water
- Heat cream and sugar over moderate heat until sugar is melted but not until boiling point. Remove from heat and let rest at room temperature for at leasts 10 minutes.
- Divide cream sugar mixture in half. Add coffee and liquor to 1st part then mix in gelatin and stir until dissolved. Pour into 6 molds of your choice. Refrigerate for about 1 - 2 hours until lightly set.
- Meanwhile soak remaining gelatin in cold water, reheat cream sugar mixture, add vanilla for about 5 minutes on low heat. Remove from heat and strain if using vanilla pods add let rest 10 minutes then add gelatin and stir until dissolved. Remove coffee panna cotta from fridge and pour vanilla mix on top. Return to refrigerator and let set another couple of hours.
- Decorate top with shaved white and bitter dark chocolate and a dusting of unsweetened dark cocoa.
