Coffee panacotta

Coffee panacotta


• 150 ml of milk
• 180 ml sour cream 15% (cream 33%)
• 4 tsp. Sahara
• 2 tsp. instant coffee
• 1 yolk
• 20 g of gelatin
• 1 tsp. vanilla sugar


  1. Dilute gelatin in 1 tbsp. water and leave to swell.
  2. Pour the milk into a small saucepan, add coffee and bring to a boil, remove from heat.
  3. Beat the yolk with sugar and whisk and add to the hot milk.
  4. Put the resulting mixture on a slow fire, heat, stirring constantly and not boiling. When the mixture begins to thicken, remove it from the heat and dissolve the gelatin in it. Leave to cool.
  5. In the cooled mixture pour sour cream (or cream), mix. Pour the mixture into molds or cups. Refrigerate for 5 hours.
  6. In order to cool the dessert easily separated from the molds, put them for half a minute in hot water. You can decorate cocoa, grated chocolate and orange zest.
Coffee panacotta
Coffee panacotta
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