FREE SHIPPING ON ORDERS OVER $85

Panna cotta cappuccino

by / Wednesday, 08 August 2018 / Published in Coffee Blog

PanacottaWeb

Ingredients

10 ml (2 tsp) gelatin

30 ml (2 tbsp) cold water

125 ml (1/2 cup) sugar

250 ml (1 cup) strong coffee

375 ml (1 1/2 cup) 35% cream

Preparation

  1. In a bowl, sprinkle the gelatin over the water. Let rise for 5 minutes.
  2. In a pot, melt 75 ml (1/3 cup) of sugar in the coffee by stirring. Remove from heat. Add the gelatin and stir with a whisk until completely dissolved.
  3. Add 250 ml (1 cup) of cream and mix well with a whisk until the mixture is smooth. Divide into 8 cups.
  4. In a bowl, mix the remaining cream (125 ml /1/2 cup) with the remaining sugar (45 ml /3 tbsp) until soft peaks form.
  5. Let a heaping spoon of whipped cream fall onto the panna cotta while still liquid.
  6. Cover with a plastic film and refrigerate for 4 hours or overnight.

Src: ricardocuisine.com

TOP