Ingredients
Chocolate layer:
- 260 ml Cream
- 130 ml Milk
- 40 gram Milk chocolate / Chocolate
- 8 gram Gelatin
- 30 gram Sugar
Coffee layer:
- 260 ml Cream
- 130 ml Coffee instant
- 60 gram Sugar
- 8 gram Gelatin
Decoration:
- 100 ml Cream (33%)
- 2 teaspoons Sugar powder
- 1/2 teaspoon Cocoa powder
Instructions
- 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.
- Wait until the chocolate melts and mix well.
- 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.
- For the coffee layer, brew natural coffee.
- 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.
- Pour the coffee layer over the chocolate layer. Remove to the refrigerator until solidified.
- To decorate, cream (33%) with a mixer until stable peaks, add powdered sugar and beat again.
- Use a pastry attachment to distribute the cream into glasses. Sprinkle with cocoa. Remove to the refrigerator before serving.
- Ready Panna cotta is served at the table.
- Bon appetit.