Je Mange. Donc, Je Suis.

Tuesday 10 July 2012

Panna Cotta with Espresso Topping another version of Panna Cotta...for coffee lovers:-)
To make Panna Cotta you'd need:
200 ml Milk
200 ml Cereal milk or whipping cream
2 teaspoons Gelatine powder
2 tablespoons Sugar
For Espresso topper:
100 ml hot water
2 teaspoons coffee powder
1 teaspoon Gelatine powder
  • Pour milk into a small bowl, and stir in the gelatine powder. Set aside; 
  • In a heavy based medium saucepan, stir together the cereal milk and sugar (with balloon whisk) with low to medium heat until slightly boiling; 
  • Pour in the gelatine-milk mixture into the saucepan, stirring constantly until smooth and dissolved. Cook for 1-2 minutes; 
  • Remove from heat; 
  • Strain the mixture into another bowl and pour into the six liquor glasses; 
  • Cool the glasses uncovered at room temperature. 
  • When cool, cover them with wrapping film and refrigerate for 2 hours.................. 
  • Mix together hot water and coffee powder in another small saucepan; 
  • Stir in sugar until dissolved; then add in gelatine powder; 
  • Set over low heat, constantly stir the coffee mixture for a few minutes, watch carefully not bringing to full boil; 
  • Remove from heat; 
  • Gently pour into the six glasses, on top of well-refrigerated Panna Cotta base; 
  • Refrigerate for another hour before serving. 
  • Topped with reduced fat whipped cream or with other toppings of your preference:-)
s/w whipped cream & cinnamon powder!
One shot of Caffeine in the morning 
keeps you awake all day long:-)


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