Panna cotta al caffè

Panna cotta al caffè

Total: 3 hr 25 Min. | Active: 25 Min.
Nutritional value / people: 463 kcal
, Fat: 44 g
, Carbohydrate: 16 g
, Protein: 3 g


4 people


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:

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4 dl full cream
2 tbsp sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
1 leaf gelatine (soaked for approx. 5 mins. in cold water)
3 tbsp finely-ground instant coffee
2 tbsp sugar
1 leaf gelatine (soaked for approx. 5 mins. in cold water)
½ dl full cream, beaten until light and frothy
cocoa powder, to dust
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4 glasses, each approx. 150 ml

How it's done

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In a pan, thoroughly combine the cream, sugar and vanilla seeds, reduce over a low heat, stirring occasionally, to approx. 350 ml, remove the pan from the hob. Halve the mixture.

Stir the gelatine into half of the hot liquid, pour into the prepared glasses through a sieve, leave to cool. Chill the glasses for about 30 mins. until the mixture is just firm.

Bring the remaining mixture back to the boil, set aside the pan. Add the coffee powder and sugar and dissolve, stirring vigorously. Stir the gelatine into the hot liquid, pour through the sieve into the measuring jug, carefully divide over the vanilla mixture, leave to cool. Cover the panna cotta and leave to set in the fridge for approx. 2 1/2 hrs.

Good to know
Serve: Top the panna cotta with whipped cream and dust with a little cocoa powder.

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