A COTTA
COFFEE PANN
Ingredients:
otta)
(Coffee Panna C
th
latin gold streng
2 1/2 sheets ge
coffee
125ml espresso
vado sugar
50g light musco
eam
375ml double cr
pinch of salt
e Sauce)
(Chocolate Coffe
r
m Coffee Liqueu
100ml Berry Far
ocolate
50g 70% dark ch
Directions:
to bloom.
Cotta)
er and set aside
at
w
ld
co
(Coffee Panna
of
l
w
small bo
the gelatin in a
do sugar in a
1. First place
and the muscova
ee
d
ff
co
so
es
pr
eam and salt an
mbine es
d. Stir in the cr
ve
ol
2. Meanwhile, co
ss
di
s
ha
r
ga
and stir until su
medium saucepan
tin leaves
at. Remove gela
he
om
fr
bring to the boil
e
ov
m
e boil, re
leaves to
ture is just at th
dd the gelatin
A
e.
ur
st
3. Once the mix
oi
m
ss
ove exce
y.
squeeze to rem
olved completel
from water and
gelatin has diss
l
ti
un
l
el
w
ir
st
ture and
warm cream mix
A
WITH CHOCOL
TE SAUCE
th until mixture
isk over an ice ba
wh
en
th
ve
sie
e
ure through a fin
4. Pass the mixt
e to a jug.
into the
ansfer cold mixtur
Tr
.
ld
co
ly
te
ple
ay. Pour mixture
m
tr
l
ee
is co
st
s
es
nl
ai
deep st
s to
riole moulds in a
ndful of ice cube
5. Place three da
ly add about a ha
ul
ef
ar
C
p.
to
om
y up
1cm fr
the tray half wa
dariole moulds to
add water to fill
en
th
s
ld
ou
m
e
und th
ainless steel tray
the tray to surro
th. Place a flat st
ba
r
te
wa
ld
co
a
oulds to make
lds in the water
the side of the m
e the covered mou
ac
Pl
.
wn
do
em
th
lds to weigh
t into the moulds,
on top of the mou
let any water ge
to
t
no
l
fu
re
ca
ge, being
bath into the frid
til set.
and refrigerate un
e Sauce)
.
(Chocolate Coffe
a small saucepan
eur to the boil in
qu
Li
e
fe
of
C
rm
1. Bring Berry Fa
chop chocolate.
Meanwhile, finely
om heat and
ueur saucepan fr
liq
e
ov
m
re
g,
ilin
2. Once bo
d remove
ir until smooth an
St
s.
ce
pie
e
at
ol
add choc
aside to cool.
to carafe and set
er
sf
an
Tr
.
at
he
from
A COTTA
COFFEE PANN
Ingredients:
otta)
(Coffee Panna C
th
latin gold streng
2 1/2 sheets ge
coffee
125ml espresso
vado sugar
50g light musco
eam
375ml double cr
pinch of salt
e Sauce)
(Chocolate Coffe
r
m Coffee Liqueu
100ml Berry Far
ocolate
50g 70% dark ch
A
WITH CHOCOL
TE SAUCE
e
r bath. Remove th
(Finish)
are a warm wate
ep
pr
st
fir
,
ta
ot
e
C
th
to
fee Panna
otta, dip mould in
To finish the Cof
out the Panna C
rn
tu
To
.
ge
id
fr
om the
dariole moulds fr
rving plate.
turn out onto a se
en
th
,
en
os
lo
to
warm bath
Coffee Sauce.
of cold Chocolate
g
ju
th
wi
ta
ot
C
Serve Panna