- Preparation time
- Cooking time
In a bowl full of cold water, soften the gelatin sheets for 15 minutes.
Gather in a large saucepan the double cream unwipped, milk and white sugar. Stir to dissolve sugar.Heat but avoid boiling. Add espresso coffee. Turn off the heat.
Squeeze the gelatin sheets and add to the warm cream. Stir well, until it melts completely.
Pour the mixture into six individual molds, let cool down, then refrigerate for at least 2 hours.
Before serving, dust the individual portions with granulated coffee or cocoa powder.
Panna cotta is a pudding dessert from Piedmont, my native Region. It’s an easy to make and quick-to-prepare keeper that fits every season. It’s taste is milky and delicate. This is one of the most common variations of the original recipe, just add some espresso coffee and that’s it!