Coffee Panna Cotta with Chocolate Sauce
Coffee Panna Cotta with Chocolate Sauce. Smooth, creamy, with a proper hit of coffee… finished with warm chocolate.Simple, but done right.
Ingredients
- 6 Leaves Gelatine
- 250 ml Espresso
- 100 gr Muscovado Sugar
- 8 dl Double Cream
- Salt
- 200 ml Coffee Liquor
- 100 gr Chocolate 70%
Instructions
- Place Gelatine in a bowl of cold water and let bloom.
- Combine Espresso and the Muscovado Sugar in a small saucepan and dissolve sugar on a low heat, stir in the cream and remove from the heat when the mixture just comes to the boil.
- Remove Gelatine leaves from the water and squeeze the excess moister, add the Gelatine to the warm mixture to dissolved. Sieve the mixture if needed and pour in ramekins. Place the ramekins in an ice-cold water bath with ice cubes in the fridge to set. Make sure that the water does not get into the moulds.
- Bring the Coffee Liqueur in a small saucepan to the boil. In the meanwhile, chop the Chocolate in small bids. Take the Liqueur of the heat and dissolve the Chocolate.
- Set aside to cool.
Notes
Place some of the Chocolate Sauce on the centre of a plate. Remove the Panna Cotto from the moulds (you might have to dip it in warm water) tip the Panna Cotta on top od the Chocolate Sauce (be careful that you don’t drip any water on the dish).
Serve with a Coffee Liqueur or Coffee.
