Cappuccino Panna Cotta
Cappuccino Panna Cotta
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  • 2 tsp gelatin
  • 2 tbsp (30 ml) cold water
  • 1/2 cup (105 g) sugar
  • 1 cup (250 ml) strong coffee
  • 1 1/2 cups (375 ml) 35 % whipping cream
  • Preparation
  • In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  • In a saucepan over medium heat, combine 1/3 cup (70 g) of the sugar and the coffee, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin mixture and whisk until completely dissolved.
  • Whisk in 1 cup (250 ml) of the cream. Pour into 8 cups.
  • In a bowl, whip the remaining cream with the remaining sugar until soft peaks form.
  • Drop a large dollop of whipped cream on the still liquid panna cotta.
  • Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • Description
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