John Myers
Coffee Panna Cotta
The perfect coffee panna cotta recipe with a picture and simple step-by-step instructions.
- 250 g Coffee beans
- 0,5 liter Milk
- 0,5 liter Cream
- 4 sheet White gelatin
- 75 g White chocolate (in pellets or crushed)
- 40 g Sugar
- Warm the coffee beans in the milk, take a glass that can be closed well, fill it with the heated coffee-milk mixture, close it, turn it upside down, wait until it has cooled down and then place it in the refrigerator for 48 hours and let it steep.
- After 2 days, strain the beans, then carefully heat the milk together with the cream. Add sugar and white chocolate and stir in.
- 4 Soak the gelatine leaves in cold water, wring them out gently and stir into the warm mixture with a whisk.
- As soon as the gelatine has dissolved, pour the mixture into bowls and refrigerate for several hours. The coffee panna cotta is ready.
- TIP 5: If you like it a little sweeter, sprinkle a tablespoon of brown sugar evenly over it and then flame it golden brown with a small Bunsen burner.
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