Pannacotta-Brandy cream with oranges and espresso

Name: Pannacotta-Brandy cream with oranges and espresso
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 sheets Gelatine; 7-10 Tbsp grated peel of 1 untreated orange; 500 g Whipped cream; 50 g Sugar; 1 package Vanillin sugar; 1-2 TABLESPOONS Brandy; 4 cup(s) Espresso

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

4 sheets Gelatine
7-10 Tbsp grated peel of 1 untreated orange
500 g Whipped cream
50 g Sugar
1 package Vanillin sugar
1-2 TABLESPOONS Brandy
4 cup(s) Espresso

Directions

1
Soak gelatine in cold water. Bring the orange peel, cream, sugar and vanillin sugar to the boil in a saucepan and simmer for about 15 minutes. Pour orange cream through a fine sieve into a bowl, let it cool down briefly, dissolve expressed gelatine in the mixture and stir in brandy. Divide the mixture into four glasses and chill for at least 4 hours. Before serving, add one hot espresso to each pannacotta
2
waiting time approx. 4 hours