Coffee Panna Cotta
- 3 cups heavy cream
- 1/2 cup granulated sugar
- 1 None vanilla bean, seeds scraped out
- 6 sheets gelatin or 2 tbsp powdered gelatin
- 2-3 tbsp instant espresso powder
- 16 None chocolate covered coffee beans, to garnish
- Bring the cream, sugar and vanilla bean scrapings to a boil and simmer for 10 mins. Pour into a bowl and set aside to cool.
- Meanwhile, soak the gelatin in cold water until hydrated. Add 4 tbsp vanilla cream and the espresso powder. Place over low heat and melt the gelatin. Mix into the main vanilla cream mixture and chill for 1 hour, stirring occasionally, until it begins to set.
- Fill 8 small (around 2/3 - 3/4 cup) ramekins with the coffee cream. Chill for another 3 hours. Before serving, briefly put the ramekins in hot water to loosen the sides then turn out onto plates. Serve decorated with chocolate-covered coffee beans.
heavy cream, granulated sugar, vanilla bean, gelatin, espresso powder, chocolate covered coffee beans
Taken from recipes-plus.com/api/v2.0/recipes/17640 (may not work)