Panna cotta al caffè

Panna cotta al caffè

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

Ingredients

4 people

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4dl full cream
2tbsp sugar
1 vanilla pod, cut open lengthways, seeds scraped out
1leaf gelatine soaked for approx. 5 mins. in cold water
3tbsp finely-ground instant coffee
2tbsp sugar
1leaf gelatine soaked for approx. 5 mins. in cold water
½dl full cream, beaten until light and frothy
cocoa powder to dust
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Utensils

For 4 glasses, approx. 150 ml each

How it's done

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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