Panna cotta coffee

Name: Panna cotta coffee
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 Vanilla pod; 750 g Whipped cream; 100 g Sugar; 6 sheets Gelatine; 2-3 TABLESPOONS instant espresso powder; 16 chocolate covered espresso beans to decorate

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

1 Vanilla pod
750 g Whipped cream
100 g Sugar
6 sheets Gelatine
2-3 TABLESPOONS instant espresso powder
16 chocolate covered espresso beans to decorate

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp with the back of the knife. Bring the cream, vanilla pulp and vanilla pod and sugar to the boil and simmer gently for about 10 minutes
2
Soak gelatine in cold water. Pour the cream into a bowl and let it cool down a little. Stir in espresso powder and gelatine and leave the cream to cool for approx. 1 hour, stirring occasionally, until it starts to gel
3
Rinse timbal moulds (150-200 ml) with cold water and pour in the cream. Chill the cream for at least 3 hours. Before serving, hold the moulds briefly in hot water and turn them out onto plates. Decorate with espresso beans
4
waiting time approx. 4 hours