Italian Panna cotta with chocolate and espresso recipe
Capacity: Sweet
Difficulty: Easy
Prep Time: Less than 30 minutes
Type: Low temperature
Ingredients for 4 people
Quantity Ingredient
200 g dark chocolate
200 ml milk
200 ml fresh cream
3 tablespoons sugar
1 cup sweetened espresso
6 g gelatin sheets
Preparation
Soften the gelatine in a little cold water. Bring to a boil the milk and cream with the sugar. Pour the sweetened coffee and jelly squeezed. Mix well and let cool.
Meanwhile, finely chop the chocolate and add it to the milk, dissolving it with a whisk to avoid lumps.
Fill the molds with the mixture 8 rubber molds or classic crème caramel previously lined with plastic wrap. Let thicken the dessert in the fridge for 3 hours. Turn out and serve.
You can whip the cream and add it to the milk in the refrigerator to cool completely with the jelly and other ingredients; in this way you will get a sweet softer.
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