Mocaccino Panna Cotta

Mocaccino Panna Cotta

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 240 minutes

This wonderful panna cotta is the best thing that could happen to heavy cream, which was approaching the end of its shelf life :) At the same time, its absolutely tender and rich in taste. And very beautiful.

I use 33% heavy cream here. But if you take the less fatty 20-22%, it will still be fine.

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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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