LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
OVERNIGHT
15 MINS
OVERNIGHT
INGREDIENTS
1 tsp powdered unflavoured gelatin
¾ cup cream
¼ cup white sugar
2 tsp Nescafé Classic Coffee
1 cup plain yogurt
½ tsp vanilla extract
SERVING SUGGESTION:
Shaved chocolate
METHOD
In a small bowl, sprinkle the gelatine over 2 tablespoons of cold water and let it bloom for about 5 minutes. *Chef’s Tip: Do not stir the gelatine into the water—just sprinkle it evenly and let it sit to ensure it hydrates properly.
In a small pot, gently heat ½ cup of cream with the sugar and Nescafé Classic Coffee over medium-low heat until the sugar and coffee are completely dissolved. *Chef’s Tip: Dissolve the coffee fully to ensure the panna cotta is smooth.
Remove the cream mixture from the heat and stir in the bloomed gelatine until fully dissolved.
In a large measuring jug, whisk together the yoghurt, vanilla essence, and the remaining ¼ cup cream. Add the coffee-cream-gelatine mixture and whisk until smooth and well combined. *Chef’s Tip: Whisk gently to ensure there are no air bubbles, this ensures that the panna cotta has an even texture.
Pour the mixture evenly into small, short glasses. Chill in the fridge overnight to set.
Serve with chocolate shavings and ENJOY!
Coffee Panna Cotta
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
OVERNIGHT
PREP TIME:
15 MINS
COOK TIME:
OVERNIGHT
Coffee Panna Cotta
INGREDIENTS
1 tsp powdered unflavoured gelatin
¾ cup cream
¼ cup white sugar
2 tsp Nescafé Classic Coffee
1 cup plain yogurt
½ tsp vanilla extract
SERVING SUGGESTION:
Shaved chocolate
METHOD
In a small bowl, sprinkle the gelatine over 2 tablespoons of cold water and let it bloom for about 5 minutes. *Chef’s Tip: Do not stir the gelatine into the water—just sprinkle it evenly and let it sit to ensure it hydrates properly.
In a small pot, gently heat ½ cup of cream with the sugar and Nescafé Classic Coffee over medium-low heat until the sugar and coffee are completely dissolved. *Chef’s Tip: Dissolve the coffee fully to ensure the panna cotta is smooth.
Remove the cream mixture from the heat and stir in the bloomed gelatine until fully dissolved.
In a large measuring jug, whisk together the yoghurt, vanilla essence, and the remaining ¼ cup cream. Add the coffee-cream-gelatine mixture and whisk until smooth and well combined. *Chef’s Tip: Whisk gently to ensure there are no air bubbles, this ensures that the panna cotta has an even texture.
Pour the mixture evenly into small, short glasses. Chill in the fridge overnight to set.
Serve with chocolate shavings and ENJOY!