Ingredients
Serves: 4
· 500ml fresh cream
· 8g gelatine leaf
· 80g sugar
· 20g instant coffee
· Amaretti as per taste
· Coffee beans for decorating
Method
- For the Panna cotta: First of all, put the gelatine leaf in cold water for 10-15 minutes.
- Pour the fresh cream into a pot, add the sugar and the coffee.
- Put the pot on a low flame until it reaches its boiling point, stirring from time to time, then turn it off when it is boiling.
- Now, drain the gelatine and add into the pot, and whisk until the gelatine is fully melted.
- Now you can pour the panna cotta into a serving glass and let it rest in the fridge for at least 5 hours.
- When ready, crush the amaretti on top and some coffee beans to decorate.
Max's chef tip: To get a smoother result, leave the coffee in infusion with the fresh cream for ten minutes and then filter into the pot. If you want more flavour add a vanilla pod into the pot with the cream, the coffee and the sugar.
