Cappuccino panna cotta

Cappuccino panna cotta

published on 2 July, 2018 at 10:30
Ingredients:
800 ml (26 oz) cream;
180 g (6.3 oz) sugar;
12 g (0.4 oz) gelatin powder;
2 tbsp instant coffee.

Instructions
Mix half of the cream with 80 g (2.8 oz) sugar. Place over medium heat and heat up, whisking, until sugar dissolves. Add gelatin powder and mix again do dissolve gelatin granules.
Put 3 glasses or gars in a loaf pan to tilt them on the side a little bit. Pour 1/3 of the cream mixture into each glass.
Place glasses in fridge until cream part is set.
Meanwhile heat leftover cream with sugar and coffee. Add gelatin and whisk to dissolve granules. Let the mixture cool down a little bit.
Stand glasses completely vertical. Pour coffee part over the cream mixture and put back into the fridge until set. Serve with a mint leaf.
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