10 minutes

For 10 people

INGREDIENTS (10 portions)

1 kg Oldenburger Panna Cotta

7 g Instant coffee

30 g Amaretti di Saronno, crumbled

20 g Espresso beans, chopped

 

INSTRUCTIONS

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 CHEF TO CHEF

01: 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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