Coffee Panna Cotta Recipe
180 ml of 15% cream (33% cream)
4 tsp Sahara
2 tsp soluble coffee
1 egg yolk
20 g gelatin
1 tsp vanilla sugar
First you need to dissolve the gelatin in 1 tablespoon water and left to swell. Then pour the milk into a small saucepan, add coffee and bring to a boil, remove from heat. Beat the yolks with the sugar and whisk in the hot milk to enter. The resulting mixture was put on a slow fire, heat, stirring constantly, and not boiling. When the mixture begins to thicken, remove it from the heat and dissolve the gelatin in it. Leave to cool.
The mixture is cooled down to pour the sour cream (or cream) and mix. Pour the mixture over formochkam or cups. Refrigerate for 5 hours. To the cooled dessert easily separated from the molds, put them on a half minute in hot water. You can decorate with cocoa, chocolate and grated orange peel.