Panna cotta coffee

Delicate dessert Desserts with interesting foreign names have long been included in everyday life and are very popular in the menu of our cafes and restaurants. Cheesecake, capcake, crumble and muffins are old guests of our site. It's time to get acquainted with a no less interesting dessert called "panacota". This gentle delicacy in the translation from the Italian language sounds like a "boiled cream". Otherwise, this dessert can be called pudding with the addition of various ingredients. It can be fresh berries, chocolate, caramel. Today we will prepare a tender panacotte with a light coffee aroma and chocolate filling inside. With this dessert you can certainly surprise your friends.

Delicate dessert Desserts with interesting foreign names have long been included in everyday life and are very popular in the menu of our cafes and restaurants. Cheesecake, capcake, crumble and muffins are old guests of our site. It's time to get acquainted with a no less interesting dessert called "panacota". This gentle delicacy in the translation from the Italian language sounds like a "boiled cream". Otherwise, this dessert can be called pudding with the addition of various ingredients. It can be fresh berries, chocolate, caramel. Today we will prepare a tender panacotte with a light coffee aroma and chocolate filling inside. With this dessert you can certainly surprise your friends.

Ingredients:

• Milk 350 ml
• Cream 250 ml
• Eggs of chicken 4 pcs.
• Gelatine 15 g
• Sugar 100 g
• Chocolate black 130 g
• Coffee in beans 35 pcs.

Instructions

• Step 1 To make panacotta, you need to take milk, cream, yolks 4 eggs, sugar, gelatin, chocolate, fried coffee beans.
• Step 2 In 3 tablespoons of warm milk, soak gelatin. Boil the milk, adding coffee beans and boil for 5 minutes. Remove from heat and strain through a sieve.
• Step 3 Beat the yolks with sugar.
• Step 4 With a thin trickle pour into the yolks cooled coffee milk.
• Step 5 Pour the mass into the ladle, warm up stirring until thick. Do not allow boiling. Leave to cool down.
• Step 6 Dissolve the gelatin and enter it into the coffee cream stirring. Put in the refrigerator for 5 minutes.
• Step 7 Whisk 150 ml of cream and add them to the cooled cream. Gently mix from bottom to top.
• Step 8 Prepare molds filled half-cream. Put in the refrigerator for 3 minutes.
• Step 9 On a water bath, melt 100 g chocolate, cool. Stir in 100 ml of whipped cream.
• Step 10 Fill the confectionery syringe mixture (you can use a coffee spoon) and squeeze the chocolate mixture inside the coffee cream. Cool the dessert in the refrigerator (at least 2 hours).
• Step 11 Melt the remaining chocolate. Take the desserts out of the form and decorate them with chocolate (caramel, fruit jelly). Put the dessert in the refrigerator again.