- 10 gram gelatin leaves
- 100 ml milk
- 500 ml cream
- 100 gram sugar
- 2 tablespoons instant coffee
- optional for serving:
- chocolate sauce (combine 100 ml cream and 75 gram dark chocolate on low heat)
- nougatine (nuts)
Kitchen equipment needed
- small saucepan
- medium-sized pan
- 6 small glasses
Preparation — 10 minutes + waiting time
POUR cold water in a bowl and add the gelatine leaves, you’ll notice that they will become soft. POUR milk in a small saucepan and put on low-heat. Don’t let the milk come to a boil. Squeeze moist out of the gelatine leaves and dissolve the gelatine using a whisk into the milk and set aside.
ADD sugar along with the cream in a pan and bring to a boil. Set aside for a few minutes and mix the milk and cream mixture together along with a 2 tablespoons of instant coffee. Let cool off to room temperature, and pour the mixture into small glasses. Be careful when you put them in the refrigerator, the mixture is still liquid at this point. Refrigerate for at least 1 hour or until firm.
Finishing the mocha panna cotta — 5 minutes
If you like to serve a very easy chocolate sauce as a topping, it’s done in less than 5 minutes!
POUR 100 ml cream in a small saucepan and heat it up on medium heat, don’t let it come to a boil. Make sure you’re chocolate is chopped, or already in small pieces. Use a whisk to mix the chocolate into the warm milk, when it’s smooth it will thicken a little bit after about a minute. There you have it, the most easy and tasteful chocolate sauce!
POUR chocolate sauce over the panna cotta and top it off with nougatine, or any other kind of nuts you like.