Coffee panna cotta

For 8 people
  • 750 g whipped cream
  • 100 g Sugar
  • 2 packet vanilla sugar
  • 6 sheet white gelatine
  • 2–3 EL soluble espresso powder
  • 16 with chocolate
  • coated espresso beans
  • to decorate
15 minutes
light
1.
Bring the cream, sugar and vanilla sugar to the boil and simmer for about 10 minutes.
2.
Soak gelatine in cold water. Pour the cream into a bowl and let cool for about 5 minutes. Stir in espresso powder and squeezed gelatine.
3.
Rinse 8 timbale molds or small cups (150–200 ml each) with cold water. Pour in the cream and chill for at least 4 hours, preferably overnight. Before serving, turn the panna cotta out onto a plate and decorate with espresso beans.
1 person approx.:
  • 360 kcal
  • 4 g protein
  • 30 g fat
  • 16 g carbohydrates

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