Cappuccino panna cotta
Reward yourself for afternoon tea or after dinner by devouring this creamy italian dessert infused with a coffee kick and topped with sweet white chocolate.
- 30 mins preparation
- Serves 8
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Ingredients
Cappuccino panna cotta
- 300 millilitre thickened cream
- 1/4 cup (180ml) milk
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) strong espresso coffee
- 2 teaspoon powdered gelatine
- 16 chocolate-coated coffee beans
White chocolate mousse
- 1/4 cup (180ml) thickened cream
- 120 gram white chocolate, grated
- 2 eggs, separated
- 1汤匙糖
Method
Cappuccino panna cotta
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1Combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle gelatine over the top, whisking lightly to combine and dissolve the gelatine. Strain the coffee mixture into 8 x 1/2-cup capacity glass ramekins or glass coffee cups. Place on a tray and refrigerate until set.
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2To make white chocolate mousse, heat the cream in a small saucepan until it just comes to the boil, remove from heat. Add chocolate, whisk until melted. Whisk egg yolks and sugar in a medium bowl until combined. Gradually whisk the hot cream mixture into the egg mixture. Refrigerate until cold and lightly set, stirring occasionally. Whisk egg whites in a clean small bowl with electric mixer until soft peaks form; fold into the white chocolate mixture.
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3Spoon white chocolate mousse over the coffee mixture in glasses, refrigerate until ready to serve.
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4To serve, top with chocolate-coated coffee beans.
Notes
If you don't have an espresso machine at home, you can purchase the espressos at a cafe.
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