Espresso Panna Cotta
Ingredients
- 50 g sugar
- 1 kg Oldenburger Panna Cotta
- 7 g Instant coffee
- 30 g Amaretti di Saronno, crumbled
- 20 g Espresso beans, chopped
Instructions
Preperation
Heat the Oldenburger Panna Cotta in a saucepan to 50°C while stirring.Making the Panna Cotta
Separate 700 g of the panna cotta and mix it with the instant coffee. Fill dessert glasses a third full with the espresso / panna cotta mixture and refrigerate for three hours.Add the unmixed panna cotta and refrigerate for three more hours.
Finally, top up with the remaining espresso / panna cotta mixture and refrigerate for another three hours.
The Final Touch
Garnish with the crumbled amaretti and chopped espresso beans.Tips from Chef to Chef
Fill a cream siphon with Oldenburger UHT Milk 1.5% and a small amount of xanthan gum. Attach two gas cartridges and top the desserts with foam.
