Coffee Panna Cotta with Sour Cream
by Editorial Staff
This recipe is dedicated to all panna cotta lovers, which is prepared in the simplest way.
Ingredients
- Sour cream – 180 g
- Gelatin – 15 g
- Instant coffee (in granules) – 2 teaspoon.
- Milk – 150 g
- Yolk – 1 pc.
- Sugar – 4-8 teaspoon (taste)
Directions
- Pour gelatin with 2 tbsp cold water, leave to swell. (Try to add no more than 15 g of gelatin, otherwise, the dessert may be tough.)
- Mix the egg yolk with sugar.
- Whisk until white. (I don’t like very sweet panna cotta, so I add 4 teaspoons of sugar, my dessert turns out to be a little sweet.)
- Bring the milk to a boil, remove it from the stove, add coffee.
- Stir well. Put the saucepan back on the stove, gradually add the egg mass and, with constant stirring with a whisk, bring the mass to the first signs of boiling.
- Remove from stove. Place the swollen gelatin in a saucepan. Stir well. Allow the mass to cool to room temperature, but do not overcook, otherwise, the gelatin will set.
- Add sour cream to the warm coffee mass.
- Stir quickly until smooth.
- Pour the cream into molds. I poured it into two silicone molds.
- And also in one glass dish. (As a result, it turned out that it is not easy to get dessert out of the glass without damage. And from silicone it is easy.) Place the molds with the cream in the refrigerator for 3-5 hours until they solidify.
- Panna cotta is ready. Remove the dessert from the molds and serve.
Bon Appetit!
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