Ingredients for 6 portions:
Chocolate layer
- 200 g
- 30 g
- 50 g
- 100 ml
- 8 g
Coffee layer
- 200 ml
- 120 ml
- 40 g
- 8 g
Top
- 120 ml
- 25 g
- 1 tsp
Recipe:
Soak gelatin in cold water.
If using powdered gelatin, the proportion must be 1:6 - one part of gelatin and 6 parts of water.
For the chocolate layer combine heavy cream, milk, sugar, bring to a boil and remove from heat. Add finely chopped chocolate.
Let set for couple of minutes and mix with a whisk to melt the chocolate and get smooth consistency.
Add gelatin and stir to dissolve.
Pour into a glasses.
Leave in fridge for 2-3 hours to set.
Prepare coffee layer. Combine coffee, cream and sugar. Bring to a boil, remove from heat and add gelatin.
Stir to dissolve. Let slightly cool at room temperature. Pour into a glasses over the chocolate layer (it must be completely set to this time).
Let the panna cotta completely set in a fridge, for about 2-3 hours more.
Whisk heavy cream with powdered sugar. Pipe over a jelly before serving. Slightly sprinkle with cocoa powder if desired.
Bon appetit!
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