Panna-cotta coffee

Name: Panna-cotta coffee
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 750 g Whipped cream; 100 g Sugar; 2 packages Vanilla sugar; 6 sheets white gelatine; 2-3 TABLESPOONS instant espresso powder; 16 with chocolate; 7-10 Tbsp coated espresso beans; 7-10 Tbsp for ornament

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

750 g Whipped cream
100 g Sugar
2 packages Vanilla sugar
6 sheets white gelatine
2-3 TABLESPOONS instant espresso powder
16 with chocolate
7-10 Tbsp coated espresso beans
7-10 Tbsp for ornament

Directions

1
Bring cream, sugar and vanilla sugar to the boil and simmer for about 10 minutes.
2
Soak gelatine in cold water. Pour cream into a bowl and let it cool down for about 5 minutes. Stir in espresso powder and squeezed out gelatine.
3
Rinse 8 timbal moulds or small cups (150-200 ml each) with cold water. Pour in the cream and leave to cool for at least 4 hours, preferably overnight. Before serving, turn out the panna cotta onto plates and decorate with espresso beans.