Serve: 6 persons
PANNA COTTA WITH COFFEE & CHOCOLATE SAUCE
Olive Oil, for brushing
600 ml double cream
2 tbs powdered gelatine
1 tsp powdered vanilla
55 g caster sugar
2 tsp instant espresso coffee granules, dissolved in 60 ml warm water.
FOR CHOCOLATE SAUCE INGREDIENTS:
150 ml single cream
55 g plain chocolate
1 tsp sugar
1- Lightly brush your cup cake molds with olive oil.
2- Place the cream in a saucepan, add the vanilla and the sugar, then heat gently until nearly boiling. Place the cream into a heatproof bowl and reserve. Place the prepared coffee in a small heatproof bowl, sprinkle on the gelatin and let it 5 minutes , then place the bowl over a saucepan of gently simmering water until the gelatin has completely solved.
3- Stir a little of the reserved cream into the gelatin mixture, then mix the gelatin mixture into the remain of the cream. Divide the mixture between the prepared cup cake molds and cool. After cooled it at the room temperature, then chill in the refrigerator for 8-10 hours, or overnight.
3- For making the sauce, place one quarter of the cream, in a bowl and stir in the melted chocolate. Gradually stir in the remaining cream, reserving 1 tablespoon.
4- To serve the panna cotta, dip the bases of the your cup cake molds briefly into hot water and turn out onto 6 dessert plates. Pour the chocolate cream around. Dot drops of the reserved cream onto the sauce and do a heart shape by a skewer. Decorate with cocoa, chocolate or what you want.
Enjoy it! 🙂
Thank you very much for reading the recipe! 🙂