Coffee Panna Cotta with Jelly

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Coffee panna cotta with jelly

Ingredients

33% Cream - 13 fl oz
Gelatin - 1.1 oz
Sugar - 3.9 oz
Salt - a pinch
Ground Coffee - 1.8 oz
Vanilla Pod - 1 piece
Milk - 10 fl oz

Step by Step guide

Step 1

Pour the cream into a saucepan. Heat gently without bringing to a boil, and add 50 g of sugar, a tiny pinch of salt, and 2 teaspoons of coffee. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the cream. Keep on low heat for fifteen minutes. Pour a little of the cream into another saucepan and dissolve half of the gelatin in it — about two sheets. Mix this with the remaining cream. Strain the mixture through a very fine sieve, pour it into a small mold — ensuring the layer is at least 3–4 cm thick, cool, and refrigerate for at least two hours.

Step 2

Pour 400 ml of water into a saucepan, add 2 teaspoons of coffee and 60 grams of sugar. Brew the coffee and dissolve the remaining gelatin in it. Strain through a very fine sieve or cheesecloth, pour into a mold, cool, and refrigerate for at least two hours.

Step 3

Pour 200 ml of milk into a saucepan, add a couple of spoonfuls of coffee, sweeten to taste, and brew the coffee. Set aside to cool.

Step 4

Once the panna cotta and jelly have set, take them out of the refrigerator. Pour finely ground coffee onto a wide plate. Use a teaspoon to cut out pieces from the panna cotta — they will take on a nut-like shape. Roll each piece in the coffee and arrange them on small deep plates. Use the same teaspoon to scoop out balls of jelly and add them to the plates.