Coffee panna cotta with coffee liqueur
A hazelnut-coloured panna cotta infused with coffee, to serve at the end of a meal under a dusting of cocoa.
A recipe from the ITALAZA kitchen
Preparation 215 min · Cooking 5 min (not counting bringing the water to the boil)
A little longer than planned: 220 min.
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In the kitchen 7 steps
- Make a very strong coffee with the ground coffee (15 g) and water (60 ml).
- Pour the whipping cream (400 ml), milk (100 ml) and sugar (70 g) into a saucepan, then add the hot coffee.
- Sprinkle in the agar-agar (2 g) while whisking, bring to a boil and simmer for 2 minutes, stirring.
- Remove the saucepan from the heat and add the coffee liqueur (20 ml).
- Pour into serving glasses or small moulds and leave to cool slightly for 20 minutes.
- Cover and refrigerate for at least 3 hours, until the cream is fully set.
- Just before serving, dust with a little unsweetened cocoa (8 g) through a small sieve.
Tip: To turn them out without damaging them, dip the base of the moulds in hot water for a few seconds before turning them over.
Probably contains: milk · check the labels
Product labels: CafeMoka Miscela Bar Espresso – Ground Coffee, Borghetti Coffee Liqueur – Espresso Recipe, Cacao Amaro Perugina – Bitter Cocoa Powder