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Coffee Panna Cotta
by: Margherita Romagnoli
- Preparation 12 min
- Cooking 10 min
- Portions 6 pers.
Ingredients needed
- 350 ml whipping cream (35%)
- 150 ml Favuzzi espresso coffee (prepared)
- 3 tbsp sugar
- 1 tsp agar-agar*
- ½ vanilla pod
To serve (optional)
- Whipped cream
- Cocoa powder
Products used in this recipe
Steps of preparation
- Combine the agar-agar with a little cream (about 40 ml) to dissolve, then set aside for 10 minutes.
- Pour the rest of the cream in a saucepan with the coffee, the sugar and half a vanilla pod and begin to heat.
- After a few minutes, add the agar-agar and simmer gently, while stirring.
- As soon as the mixture starts to boil, remove the pan from the heat.
- Stir well, remove the vanilla pod and transfer the mixture to serving cups. Let cool, then refrigerate for a few hours (or until the next day) until the panna cotta is set.
- Before serving, decorate with whipped cream and cocoa powder.
*The agar-agar can be replaced with 8 to 10 g of powdered gelatin, but you will then need 60 ml cream to dissolve it.
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