Cook time: 15 mins + plus 3 hrs chilling time
Yield: 2 x 200 ml-capacity cups + 2 x 150 ml-capacity jars
Ingredients:
- 2 tsp (about 7 gm) gelatin powder
- 3 heaped tsp (about 6 gm) coffee powder
- 250 ml milk, room temperature
- 250 ml whipping cream
- 60 gm sugar
- ⅛ tsp salt
- milk chocolate bar, shaved, for garnish
- 10 cherries, for garnish
- Measure out 2 tablespoons of milk from the recipe and mix with the gelatine powder. Let it sit until softened. Take out another 3 tablespoons of milk to combine with coffee powder. Set aside.
- Use a sauce pan to heat the remaining milk, whipping cream, sugar and salt over medium heat until sugar dissolved. Stir in the gelatine. Make sure to dissolve it completely.
- Remove from heat. Pour in the coffee mixture and stir to combine well. Drain through a fine sieve. Pour into the cups and jars. Let them sit for 30 minutes, or until two layers are formed. Chill in fridge for at least 3 hours. Serve with shaved milk chocolate on top with cherries.
- If the coffee powder is too fine, you hardly get layers . Try to get the ones with coarse coffee granules.
- If you don’t want two layers, you can transfer the panna cotta into the fridge once they cool down a bit.
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