ESPRESSO AND CAPPUCINO JELLIES SET PANNACOTTA

Recipe and photo: Enrica Cugno Swanepoel
I experimented and made a espresso jelly, cappuccino jelly set in Panna cotta dessert. I was impressed it looked great and taste devine. For those that love coffee desserts.

• For the jellies:
• 300 ml of espresso coffee
• 300 ml of cappuccino
• 20 g of gelatine for each jelly or 3 leaves of gelatine
• sugar to taste
• Add the sugar to the espresso and the cappuccino in 2 separate bowl.
• Keep the coffees as 2 separate coffees so that you have the black of the espresso and the café au lait of the cappuccino.
• Add sugar to your taste
• Add the gelatine to the hot coffee and mix thoroughly.
• If using leaf gelatine soak the gelatine in cold waters until soft, then add to the hot liquid.
• Set the jellies is 2 separate shallow dishes, I use take away containers.
• Set in the fridge until firm
• Once firm cut into squares and mix the 2 coffees gently together.
• I used a Tupperware jelly mold, if you don’t have one you could us a loaf tin lined with glad wrap.
• Place the jelly blocks in the bottom of the mold/pan.

• Panna Cotta:
• 3 leaves of gelatine
• 300 ml of pouring cream
• 300 ml of milk
• 80 g castor sugar
• 1 vanilla pod, or 1 ½ teaspoons of vanilla extract
• Bring the milk and cream with the vanilla pod and the sugar to the boil, stir for about 1 minute.
• Remove from the heat and stir in the gelatine leaves which have been soaked in some cold water.
• Stir until the gelatine is dissolved. Strain and chill over ice.
• When the panna cotta has cooled pour this into the mold over the coffee and cappuccino jellies.
• Make sure the panna cotta is cold otherwise it will dissolves your jellies.
• Set in the fridge overnight. Unmold when you are ready to serve.