Espresso-Pannacotta

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 3
A creamy dessert, two delicious variations: For the gentlemen, the cream dessert is flavoured with coffee beans and served with chocolate sauce
COOK TIME
30 mins
TOTAL TIME
750 mins

Ingredients

Servings: 12
  • 900 g Whipped cream
  • 200 g Whipped cream
  • 600 ml Milk
  • 100 ml Milk
  • 250 g roasted whole coffee beans
  • 12 sheets Gelatine
  • 200 g Sugar
  • 200 g Dark chocolate
  • 100 g chocolate-coated coffee beans

Directions

  1. 1

    The day before For the pannacotta, bring 900 g of cream, 600 ml of milk and coffee beans to the boil in a saucepan. Remove from the heat and leave to stand for about 10 minutes.

  2. 2

    Soak gelatine in cold water. Pour hot coffee cream through a sieve into a second pot. Stir in sugar. Squeeze the gelatine well, dissolve in the hot cream. Pour into twelve glasses (175 ml each) and chill for about 12 hours.

  3. 3

    The next day For the chocolate sauce, heat 200 g cream and 100 ml milk. Divide the chocolate into pieces and dissolve in the hot cream. Let it cool down. Coarsely chop the chocolate-coated coffee beans. Spread the chocolate sauce on the pannacotta. Sprinkle the coffee beans on top.

Nutrition Facts

KCAL
500 kcal
CARBS
30 g
FATS
37 g
PROTEINS
1 g