Vanilla Pana Cotta And Mocha Creams Pot |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I should have made 4 layers with the two different dissert, Vanilla and Mocha if I have the time. I wanted to combine two of my favorite dessert in one glass. The results were just great!! Ingredients:
vanilla pana cotta |
1/4 cup cold water |
3 teaspoons unflavored gelatin |
3 cups whipping cream |
3/4 cup sugar |
1/2 teaspoon vanilla extract |
mocha creams |
8 oz dark chocolate, broken into small pieces |
1 tbsp instant coffee |
300 ml/ 1 1/4 cups boiling water |
1 tbsp gelatin powder |
3 tbsp cold water |
1 tsp vanilla |
1 tsp coffee flavor (optional) |
300 ml/ 1 1/4 cups heavy cream |
whipped cream |
roasted coffee beans |
Directions:
1. Vanilla pana cotta:
2. Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.
3. Combine cream, sugar, and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until well blended. Pour in 6 greased glasses until half only and chill overnight
4. Mocha creams:
5. Mix the chocolate and the instant coffee together in a saucepan. Stir in the boiling water and heat gently over medium heat until chocolate melts.
6. Sprinkle the gelatine over the cold water and leave to spongy, then whisk it into the hot chocolate mixture to dissolve it. Stir in the vanilla and coffee flavor (if using). Leave to stand in a cool place until just beginning to thicken; whisk from time to time.
7. Whisk the heavy cream until soft peak forms, then fold into the chocolate mixture. Spoon over the chilled vanilla pana cotta and leave to set in the fridge for 2-3 hours.
8. Decrate with the whipped cream and coffee beans.
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