Ingredients
350ml cream
85ml milk
60g vanilla sugar
2 gelatine leaves
80ml Coffee Vino Cotto
4 tspn chocolate coated coffee beans (available from specialty stores)
350ml cream
85ml milk
60g vanilla sugar
2 gelatine leaves
80ml Coffee Vino Cotto
4 tspn chocolate coated coffee beans (available from specialty stores)
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Methods
1
Place cream, milk and sugar into a pot and place over a high heat, bring to the boil.
2
Soak gelatine in cold water for three minutes and squeeze well. Whisk soaked gelatin leaves into cream mixture until dissolved.
3
Pour into 125 millilitre pots and place into the fridge until set. To serve, turn out panacotta and top each with one dessert spoon of Coffee Vino Cotto and one teaspoon chopped chocolate coated coffee beans.
1
Place cream, milk and sugar into a pot and place over a high heat, bring to the boil.
2
Soak gelatine in cold water for three minutes and squeeze well. Whisk soaked gelatin leaves into cream mixture until dissolved.
3
Pour into 125 millilitre pots and place into the fridge until set. To serve, turn out panacotta and top each with one dessert spoon of Coffee Vino Cotto and one teaspoon chopped chocolate coated coffee beans.
