Orange-espresso-panna-cotta with cognac

Name: Orange-espresso-panna-cotta with cognac
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 sheets white gelatine; 7-10 Tbsp grated peel of 1 organic orange; 500 g Whipped cream; 50 g Sugar; 1 package Vanilla sugar; 1-2 TABLESPOONS Cognac; 4 cup(s) hot espresso

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 sheets white gelatine
7-10 Tbsp grated peel of 1 organic orange
500 g Whipped cream
50 g Sugar
1 package Vanilla sugar
1-2 TABLESPOONS Cognac
4 cup(s) hot espresso

Directions

1
Soak gelatine in cold water. Bring the orange peel, cream, sugar and vanilla sugar to the boil in a saucepan and simmer for about 10 minutes.
2
Pour orange cream through a fine sieve into a bowl. Squeeze the gelatine and dissolve in the hot orange cream. Stir in the cognac.
3
Spread the orange cream over four glasses (approx. 175 ml each), cover and chill for at least 4 hours, preferably overnight. Before serving, infuse each panna cotta with a hot espresso.