500 ml CREMIO whipping cream 100 ml water 5 g gelatin 80 g chocolate 30 g sugar 1 long espresso
Preparation:
Pour the CREMIO whipping cream into a medium-sized saucepan. Add the sugar and half of the long espresso. Heat over low heat while stirring for about 1-2 minutes until the sugar dissolves, making sure it does not come to a boil. Dissolve the gelatin in 100 ml of cold water and heat it in a water bath until fully liquefied. Add it to the warm mixture of whipping cream, coffee, and sugar, stirring until smooth. Pour the mixture into small bowls and refrigerate for 3-4 hours until set.
For the syrup: Pour the remaining half of the long espresso into a small saucepan and heat over low heat. Add the crushed chocolate and stir until fully melted.
Once the panna cotta has set, turn it out onto plates and drizzle with the prepared syrup. You can garnish with coffee beans for extra flavor and decoration.
Tip:
If you have trouble unmolding the panna cotta, heat some water in a pot to 40°-45°C and dip the bowls into the warm water for 8 seconds. Then, gently tap the bottom of each bowl and invert onto a serving plate.
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