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 Panna Cotta "Moccachino" Recipe
Moccachino is a coffee drink similar to a latte with chocolate added. I suggest you prepare the most delicate and rich in flavors Panna cotta, reminiscent of this drink.
Course Desserts Dishes, Dinner Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Chocolate layer
Coffee layer
decoration
Course Desserts Dishes, Dinner Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Chocolate layer
Coffee layer
decoration
Instructions
  1. For the chocolate layer, mix the cream in a saucepan (it is better to use 33%, but you can also use 20%), milk, sugar and gelatin. Heat to a maximum of 60 degrees, stirring constantly with a whisk, until the gelatin dissolves. Then add the chocolate.
    For the chocolate layer, mix the cream in a saucepan (it is better to use 33%, but you can also use 20%), milk, sugar and gelatin. Heat to a maximum of 60 degrees, stirring constantly with a whisk, until the gelatin dissolves. Then add the chocolate.
  2. Wait until the chocolate melts and mix well.
    Wait until the chocolate melts and mix well.
  3. Pour the chocolate layer into the glasses. Remove to the refrigerator until solidified. After solidification, the chocolate layer I have divided into a light and darker.
    Pour the chocolate layer into the glasses. Remove to the refrigerator until solidified. After solidification, the chocolate layer I have divided into a light and darker.
  4. For the coffee layer, brew natural coffee.
    For the coffee layer, brew natural coffee.
  5. In a saucepan, combine cream (it is better to use 33%, but you can also use 20%), coffee, sugar and gelatin. Heat to a maximum of 60 degrees, stirring constantly with a whisk, until the gelatin dissolves. Allow to cool slightly.
    In a saucepan, combine cream (it is better to use 33%, but you can also use 20%), coffee, sugar and gelatin. Heat to a maximum of 60 degrees, stirring constantly with a whisk, until the gelatin dissolves. Allow to cool slightly.
  6. Pour the coffee layer over the chocolate layer. Remove to the refrigerator until solidified.
    Pour the coffee layer over the chocolate layer. Remove to the refrigerator until solidified.
  7. To decorate, cream (33%) with a mixer until stable peaks, add powdered sugar and beat again.
    To decorate, cream (33%) with a mixer until stable peaks, add powdered sugar and beat again.
  8. Use a pastry attachment to distribute the cream into glasses. Sprinkle with cocoa. Remove to the refrigerator before serving.
    Use a pastry attachment to distribute the cream into glasses. Sprinkle with cocoa. Remove to the refrigerator before serving.
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