John Myers
Espresso Panna Cotta
The perfect espresso panna cotta recipe with a picture and simple step-by-step instructions.
- 6 Leaf of gelatine
- 200 ml Warm espresso
- 80 g Sugar
- 500 ml Cream
- Fruits z. B. blueberries, strawberries
- Soak 3 sheets of gelatine in cold water. Mix 150 ml espresso with 40 g sugar and dissolve the squeezed gelatine in it. Divide the espresso into the glasses and chill in the refrigerator until the espresso has set. Soak 3 sheets of gelatine in cold water. Mix the cream with the rest of the sugar and the rest of the espresso. Bring to a boil and cook on low heat for about 10 minutes. Dissolve the squeezed gelatine in it. Let cool down to room temperature and pour into the glasses. Chill until ready to serve. Spread the fruit over the dessert before serving.
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