John Myers
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Coffee Panna Cotta – Strawberries – Black Chocolate
The perfect coffee panna cotta – strawberries – black chocolate recipe with a picture and simple step-by-step instructions.
Coffee panna cotta
- Espresso beans
- 600 Milliliters Cream
- 40 g Sugar
- 15 g Sugar brown
- 0,5 piece Tonka bean
- Gelatin
- 250 g Strawberry
- 100 g Dark chocolate
- Mint fresh
- Salt
The day before
- Let the coffee beans soak in the cream for at least 24 hours.
The day before
- Bring the cream with white sugar and ½ tonka bean (grated) to the boil. Add gelatin. Caramelize the brown sugar and quench with 100 ml of the panna cotta, dissolve the caramel in it and season with salt. Fill the panna cotta molds with half of the cream and put them in the refrigerator at an angle. When the first layer has hardened slightly, add the salted caramel cream. Let it set again in the refrigerator at an angle. Then pour in the last layer of panna cotta.
On cooking day
- Melt the dark chocolate and draw a chocolate lattice on baking paper. Then put in the freezer. Clean the strawberries, cut into slices and add some sugar. Turn the panna cotta out onto the plate. Arrange the sweetened strawberries as a flower around the panna cotta. Place the chocolate lattice on the panna cotta and snow it with powdered sugar. Possibly cook a strawberry jus and paint the plate with it.
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