Coconut Panna Cotta Christmas
Tidbits...This "Coffee and Cream" is the perfect ending for your holiday feast. The recipe is my spin on the delicious panna cotta "espressionismo" from my unforgettable Villa Crespi Kitchen Experience .
Ingredients
- Panna Cotta
- Fresh cream - 320 ml
- Batida di Cocco ( coconut liquore) - 80 g
- Sugar - 55 g
- Gelatin - 6 g
- Espresso gelatin
- Espresso coffee (brewed) - 180 ml
- Gelatin - 6 gr
Instructions
- Scald the cream with the Batida di Cocco and sugar. Add the gelatin that you softened in ice water, squeeze out and stir until dissolved into cream mixture.
- Put panna cotta in silicon molds and refrigerate for at least 6 hours or overnight until set.
- For the espresso gelatin, Soften geleatin in ice water and wring out. Dissolve the in luke warm coffee and pour into the bottom of serving dishes, be careful not to move them and refrigerate for at least 2 hours. (I put the plates on a tray in fridge and pour the espresso gelatin directly without moving them.)
- Unmold panna cotto and place over espresso gelatin. Decorate if desired. Refrigerate until time to serve.
