Recipe: Coffee Panna Cotta

INGREDIENTS

COFFEE JELLY:

THE PANNA COTTA:

  • 7 whole cream
  • 7 dl of milk
  • 80 g of sugar
  • 5 crushed cardamom pods
  • 2 sheets of gelatin

FRUIT JUICE:

  • 2 ripe peaches or canned peaches
  • .25 of water
  • 1 sheet of gelatin

DIRECTIONS:

Rehydrate two sheets of gelatin in cold water.
Spin them and incorporate them into the espresso.
Mix well until completely dissolved.
Pour in the bottom of four verrines and let it freeze.

Bring milk and cream to boil with cardamom.
Turn off the heat and let steep for about 20 minutes.
Rehydrate the two sheets of gelatin.
Pass the milk and cream to remove the cardamom and the skin that has formed on the surface.
Heat again and integrate the dewatered gelatin.
When the gelatin is dissolved, pour over the coffee jelly.
Cool and store in the refrigerator for 4 hours.

Rehydrate the gelatin sheet.
Peel the peaches and mix the flesh with the water.
Heat and incorporate the drained gelatin.
When the mixture is lukewarm, pour it over the panna cotta.
Refrigerate until ready to serve with broken coffee beans in decoration.

NOTES ABOUT SIGNATURE ORIGINS INDE VARIETY:
nullA few weeks before leaving the Indian peninsula, Signature Origins Inde coffee is prepared in a unique way: once dried in the sun, it is exposed to the dampness of the monsoon winds. This so-called “foamy” preparation confers on it a singularly spicy fragrance that is reminiscent of the scent of pepper. A coffee with woody aromas, strong body, and slight acidity.

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