Espresso Panna Cotta
Source: https://www.oldenburger-professional.com/rcp_recipe/espresso-panna-cotta
Total time
10 Minutes
Difficulty
advanced
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For Panna Cotta: |
||
| 10 | piece(s) | white gelatine |
| 1000 | g | Oldenburger Whipping Cream 35%, UHT, 1kg |
| 50 | g | sugar |
| seeds of 2 vanilla pods | ||
| lemon juice | ||
| pinch of salt | ||
| 7 | g | Instant coffee |
For Garnish: |
||
| 30 | g | Amaretti di Saronno, crumbled |
| 20 | g | Espresso beans, chopped |
Preparation
Making the Panna Cotta
Soak the gelatine in cold water. Add the Oldenburger Whipping Cream, sugar, vanilla seeds, lemon juice and salt to a boil while stirring. Squeeze out the gelatine and stir into the cream until dissolved. Stir the instant coffee into 700 ml of the cream and divide half of the mixture among 10 glasses. Chill the glasses for about 3 hours (keep the remaining cream warm). For the second layer, fill the glasses with the unmixed cream and chill for 2 hours. Finally, add the remaining espresso cream and refrigerate for another 2 hours.The Final Touch
Garnish with the crumbled amaretti and chopped espresso beans.Tips from Chefs to Chefs
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.
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