Espresso-Pannacotta

Name: Espresso-Pannacotta
Cook time: 30 min
Total time: 12 h 30 min
Yield: 12
Ingredients: 900 g Whipped cream; 200 g Whipped cream; 600 ml Milk; 100 ml Milk; 250 g roasted whole coffee beans; 12 sheets Gelatine; 200 g Sugar; 200 g Dark chocolate; 100 g chocolate-coated coffee beans

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

A creamy dessert, two delicious variations: For the gentlemen, the cream dessert is flavoured with coffee beans and served with chocolate sauce

COOK TIME
30 mins

TOTAL TIME
750 mins

Ingredients

Servings: 12

900 g Whipped cream
200 g Whipped cream
600 ml Milk
100 ml Milk
250 g roasted whole coffee beans
12 sheets Gelatine
200 g Sugar
200 g Dark chocolate
100 g chocolate-coated coffee beans

Directions

1
The day before For the pannacotta, bring 900 g of cream, 600 ml of milk and coffee beans to the boil in a saucepan. Remove from the heat and leave to stand for about 10 minutes.
2
Soak gelatine in cold water. Pour hot coffee cream through a sieve into a second pot. Stir in sugar. Squeeze the gelatine well, dissolve in the hot cream. Pour into twelve glasses (175 ml each) and chill for about 12 hours.
3
The next day For the chocolate sauce, heat 200 g cream and 100 ml milk. Divide the chocolate into pieces and dissolve in the hot cream. Let it cool down. Coarsely chop the chocolate-coated coffee beans. Spread the chocolate sauce on the pannacotta. Sprinkle the coffee beans on top.