Panna Cotta is an unbelievable easy dessert to make and is
the perfect dessert after a good dinner.
Ingredients serve 8
9 g gelatine
1000 ml cream
130 g caster sugar
2 tsp instant coffee
60 ml Tia Maria
Method
Place gelatine leaves in cold water and let soak for 15 min.
Place cream, sugar and coffee in a saucepan and heat up to approx. 85º C. Take
saucepan off the heat and let allow cooling to 40º C (lukewarm). Drain the
water from the gelatin leaves and whisk into the cream until dissolved. Add Tia
Maria and mix evenly. Pour into greased Dariole moulds and place covered in the
fridge for at least 4 hours or overnight. Remove the Pannacotta from the fridge
and place upside down on a serving plate. Pour some ganaché through the middle
of the plate. Place fresh strawberry, toasted almonds and biscuits on the plate.
Garnish with a chocolate strip on top of the Panna Cotta.
Note: Use Kahlua, Baileys or cacao liqueurs instead Tia
Maria.
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