Espresso Panna Cotta
Source: https://www.oldenburger-professional.com/rcp_recipe/espresso-panna-cotta
Total time
10 Minutes
Difficulty
advanced
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 50 | g | sugar |
| 1000 | g | Oldenburger Panna Cotta |
| 7 | g | Instant coffee |
| 30 | g | Amaretti di Saronno, crumbled |
| 20 | g | Espresso beans, chopped |
Preparation
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 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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