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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
4 ramekins, each holding approx. 150 ml, rinsed with cold water
How it's done
Mix the cream, milk and coffee beans, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.
Pour the cream through a sieve into a pan, bring to the boil with the sugar. Turn down the heat, reduce for approx. 10 mins. Stir the gelatine into the hot cream, stir in the amaretto. Pour the mixture through a sieve into a measuring jug and pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs.
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in warm water and turn out the panna cotta onto plates. Dust with cocoa powder, sprinkle with the crumbled sponge fingers.
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