Tuesday, Jun 27th

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Espresso Chocolate Panna Cotta

espresso chocolate panna cotta Ingredients

Whole Milk    - 1/2 cup
Heavy Cream    - 1 1/2 cup
Unflavoured powdered gelatine - 1 1/2 Teaspoons   
Instant espresso powder  - 3 Teaspoons
Sugar     - 3-4 Tablespoons  (Add more sugar if you like more sweet)
Baileys Irish Cream   - 3-4 Tablespoons (You may add more as per your liking)
Pinch salt
Garnishing    - Coco Powder
(As per your liking)    Strawberries / Raspberries/Mint leaves
      Shavings of Dark Chocolate /  White Chocolate

How to make

Place the whole milk heavy cream in a small thick bottomed saucepan.

Sprinkle the gelatine over and let stand for 5 minutes to soften the gelatine. Keep stirring the milk until the gelatine dissolves for 2 minutes. The milk should not boil.

Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let it cool slightly. Add Baileys Irish Cream into the cream mixtrure. Pour the cream mixture into 4 decorative glasses.

Cover and refrigerate, stirring every 15-20 minutes during the first hour. Then refrigerate until it sets.

Serve the dessert after decorating.

For decoration -

Sprinkle some coco powder with a use of small strainer and put strawberries, raspberries and mint.

Or

You can decorate it with dark chocolate/ white chocolate shavings.