In its essence today's dessert comes down to cooked cream, though it involves a few more ingredients than just cream and not all that much cooking: panna cotta. It is a fairly simply dish that most often is dressed up with a sauce or some added flavouring. We, of course, opt for a coffee flavoured version.
Panna cotta
50 cc cream
50 g powdered sugar
2 tsp instant coffee
1 vanilla bean
6 g gelatin sheets
chocolate-covered coffee beans
Soak the gelatin sheets in cold water.
Heat the cream in a saucepan, together with the instant coffee powder and the sugar. Slice the vanilla bean lengthwise, scrape the seeds from the bean and add to the cream.
Remove the saucepan from the heat, squeeze the water from the gelatin sheets and add to the cream. Mix thoroughly until the gelatin has been dissolved completely. Put in ramekins or moulds and put in the fridge for at least two hours. When ready to serve, put a few chocolate-covered coffee beans on top.
50 cc cream
50 g powdered sugar
2 tsp instant coffee
1 vanilla bean
6 g gelatin sheets
chocolate-covered coffee beans
Soak the gelatin sheets in cold water.
Heat the cream in a saucepan, together with the instant coffee powder and the sugar. Slice the vanilla bean lengthwise, scrape the seeds from the bean and add to the cream.
Remove the saucepan from the heat, squeeze the water from the gelatin sheets and add to the cream. Mix thoroughly until the gelatin has been dissolved completely. Put in ramekins or moulds and put in the fridge for at least two hours. When ready to serve, put a few chocolate-covered coffee beans on top.