Ice Coffee Panna Cotta
Sweet condensed milk panna cotta top with coffee granite. Perfect make ahead dessert.
Panna cotta ingredients
sweetened condensed milk
vanilla bean paste
Espressoor strong coffee about 100ml
first soak the gelatine sheets in cold water. Then Place the condensed milk, cream, milk and vanilla into a saucepan and bring to a simmer, stirring regularly making sure the mixture does not stick to the pan.
Squeeze the water out from the gelatine and drop it into the milk. Stir until the gelatine has dissolved and mix in well with the milk. Pour the mixture into 4 espresso cups, leave to cool then chill in the fridge for at least 4 hours or overnight.
Make the granite by stirring the sugar into the espresso and leave to cool. Once cool pour the mixture into a small shallow container that will fit in your freezer and freeze.
Stir the coffee mixture with a fork every 15 minutes or so, until it has turned into ice crystals but not ice cubes.
This should take about 1 hour. If it has gone hard take it out from the freezer 10 minutes before serving and flake with a fork.
Spoon the coffee granite on top of the panna cotta and serve.
Note: English is not my first language. Please excuse any spelling or grammatical errors.
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