Coffee panna cotta

Panna cotta is delicious with any sauce. Wobbly, creamy and very soft, it is a real treat. Try it!

INGREDIENTS FOR 5/6 INDIVIDUAL GLASSES

500 ml FRESH CREAM

100 g SUGAR

150 ml ESPRESSO COFFEE

8 g GELATINE LEAVES

VANILLA EXTRACT

CHOCOLATE AND COFFEE SAUCE

100 g DARK CHOCOLATE

80 ml COFFEE

I soak gelatine in very cold water for at least 10 minutes until softened.

I make coffee with pods; strong moka coffee is fine too.

I put cream and sugar in a small pan.

I add about a tablespoon of vanilla extract.

I heat almost to boiling, stirring until the sugar dissolves, remove from the heat and add the well-squeezed gelatine.

I add coffee.

I mix thoroughly.

For perfectly dissolved gelatine and no lumps, strain through a fine sieve.

I divide the panna cotta between glasses.

I cool, then refrigerate for at least 4 hours. To unmould after setting, run around it with a knife dipped in boiling water.

The panna cotta is even better with coffee sauce: melt chopped chocolate with coffee in a small pan. I used a water bath; a microwave is fine too.

Serve the panna cotta with plenty of sauce and coffee beans to decorate if wanted.