De Krans White Russian Espresso Panna Cotta
The perfect delectable to end off a meal. A twist on the classic White russian Cocktail by using De Krans Espresso!
Servings: 6 People
Ingredients
The Espresso Layer
- 2 Gelatine Leaves
- 65 ml Espress Coffe / Extra Strong Black Coffee
- 40 g Caster Sugar
- 60 ml De Krans Espresso
The Creamy Layer
- 6 Gelatin Leaves
- 300 ml Cream
- 300 ml Milk
- 100 g Caster Sugar
- 75 ml Vodka
- Cocoa powder & coffee beans for garnish
- 1 tsp Vanilla Powder
- ΒΌ tsp Nutmeg
Instructions
The Espresso Layer
- Cover the gelatine with cold water and allow for it to bloom for about 5 minutes
- Heat the coffee and sugar in a small pan. Stir until the sugar is completely dissolved.
- Taking the gelatin out of the water and giving it a good squeeze so as to remove excess water add nto the coffee mixture. Stir until dissolved.
- Stir in the De Krans Espresso.
- Take off the heat and divide among six glasses/moulds. Put in the fridge and allow for it to set for 2 hours.
The Creamy Layer
- Soak the gelatin in cold water until it blooms.
- Very gently heat the cream, milk, sugar , vanilla and nutmeg in a medium saucepan. Stir until the sugar dissolves.
- Lifting the gelatin out the water give it a squeeze to remove the excess water.
- Stir into the cream mixture until dissoleved.
- Take the saucepan off the heat, and add the vodka.
- Transfer to a jug and allow for it to be completely cooled.
- Once the coffee mixture is set and the cream mixture is completely cooled. Gently pour over the cream mixture on top of the coffee mixture.
- Chill until completely set. Dust with cocoa powder and garnish with a coffee bean or two.