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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A very rich dessert, so although the recipe states it makes 4 serves I always use smaller moulds and quite easily get 6 portions. I suggest you serve with berries to help cut through the richness. I got this recipe from The Star - Online . Ingredients:
375 ml whipping cream |
125 ml milk |
1 teaspoon instant coffee granules |
1/2 teaspoon vanilla bean paste |
100 g caster sugar |
2 cm cinnamon sticks |
1 1/2 teaspoons gelatin |
50 ml hot water |
Directions:
1. Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla paste.
2. Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
3. Pour mixture through a fine sieve strainer into 6 x 125ml individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
4. To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.
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