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ESPRESSO COLLECTION
FANTASY DESSERTS
x 4
Diffi culty
10 min.
Ingredients
250 ml milk
250 ml double cream
1 tbsp leaf chicory
2 leaves of gelatine (or 1.3 g of agar-agar)
+ 1 leaf of gelatine (or 0.75 g of agar-agar)
150 g caster sugar
250 ml coffee
Pour the coffees.
Put one gelatine leaf into a bowl of cold water to soften. Then melt it in
the coffee. Incline the glasses and pour in the preparation. Set aside in the
refrigerator, keeping the glasses inclined in order to set the coffee jelly.
In a saucepan, heat the cream and add the chicory. Infuse the chicory for
around 10 minutes. Filter.
Put the caster sugar and cream into a mixing bowl.
Soften the two remaining gelatine leaves. Incorporate them into the sugar
and cream mixture. Add the cold milk.
Remove the glasses from the refrigerator. Stand them upright and pour on
the panna cotta.
Refrigerate and serve cold.
This dessert can be prepared a day in advance.
Upside Down
Panna Cotta
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