COFFOLA® PANNA COTTA
QUANTITY
2 verrines
PREPARATION
15 minutes
REST
2 h
COOKING
0
INGREDIENTS
- 50 g Coffola® Colombia callets
- 20 cl cream (full-fat or semi-skimmed)
- 1 teaspoon of sugar
- 1 gelatine leaf
- 6 Coffola® Colombia beans
- 2 verrines
PREPARATION
- Soak the gelatine leaf in cold water for about 10 minutes.
- In a saucepan, bring the cream and sugar to a boil while stirring, then reduce the heat slightly and continue stirring for 3-4 minutes.
- Add the Coffola® Colombia callets and melt them into the mixture.
- Remove from heat, add the drained gelatine leaf and whisk the mixture.
- Pour the mixture into verrines.
- Cover the glasses with plastic wrap and refrigerate for 2 hours.
- Optionally, add coffee liqueur on top and garnish with 3 Coffola® Colombia beans to resemble an espresso.