ESPRESSO AND CAPPUCINO JELLIES SET PANNACOTTA
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.
Recipe and photo: Enrica Cugno Swanepoel
