Wednesday, 12 November 2014

Panna cotta cu cafea. Coffee panna cotta

Cred că aş putea mânca în fiecare săptămâna câte o panna cotta fără a mă plictisi de acest desert; atât de mult îmi place.
Am avut bucuria de a face această panna cotta surioarei mele, Iulia care şi ea apreciază mult acest desert.
Reţeta nu este deloc complicată, iată ce am folosit:
  • 500 ml frişcă lichidă hulala 
  • 1 păstaie vanilie 
  • 15 gr gelatină granulată 
  • 1 lingură zahăr brun 
  • 38 ml esenţă cafea 
  • 200 ml cafea 
Cum procedăm:
Ne ocupăm de partea albă a desertului. Punem la înmuiat 1 plic de gelatină (10 gr) în 200 ml apă rece, timp de 10 minute. Frişca o punem pe foc, la temperatură mică. Desfacem păstaia de vanilie şi luăm seminţele pe care le adăugăm în frişcă. Infuzăm şi păstaia în frişcă. Pentru că frişca era destul de dulce nu am mai adăugat zahăr. După ce frişca s-a încălzit, o luăm de pe foc şi adăugăm gelatină. Amestecăm bine pentru a se dizolvă gelatina. Turnăm compoziţia în pahare, dar să nu fie pline. Le lăsăm la frigider până se întăreşte. După ce compoziţia albă a devenit solidă ne putem ocupa şi de partea neagră. Procedăm la fel: încălzim cafeaua şi esenţa, apoi adăugăm şi zahărul. Gelatina, 5 gr o înmuiem în apă rece, 10 minute. Adăugăm gelatina în cafeaua fierbinte (dar nu clocotită) şi lăsăm la răcit. După ce cafeaua s-a răcit, o adăugăm peste stratul alb de panna cotta. O putem servi  ornată cu frişcă.
Poftă bună!

Coffee panna cotta


I think I could eat panna cotta every week without getting bored of this dessert; this is how much I like it. I was glad to make this dessert to my sister Julia and that she appreciated it.
The recipe is not at all complicated; these are the ingredients that I used to bake it:

  • 500 ml liquid cream Hulala
  • 1 vanilla bean
  • 15 gr granulated gelatin
  • 1 tablespoon brown sugar
  • 38ml coffee essence 
  • 200 ml coffee


How to proceed:
First, we make the white layer of the dessert. Put the 10 grams of gelatin in 200 ml cold water for 10 minutes. Then, put the Hulala cream in a saucepan on medium heat. Add the vanilla seeds in it. I didn’t add sugar because the cream was sweet enough. If you use a less sweet cream, add sugar to preferences. Then, add the gelatin. Be careful with the cream; it must be hot, but not boiled, because it destroys the gelatin. Put aside the cream and mix well until the gelatin is dissolved. Put this composition in glasses and let them stay in the fridge until solidify. After they are solidified, we can make the black layer. We proceed in the same way, but this time we use only 5 grams of gelatin and we add sugar. We put the black composition over the white layer after the composition is cooled. Put in the fridge until solidify. We can serve panna cota topped with whipped cream and chocolate chips.
Enjoy!




17 comments:

  1. I could almost taste the creamy smooth yummy dessert. I love this too. Well done!

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  2. These are so pretty! I've made a very similar dessert before. I love the flavor of the coffee with the vanilla panna cotta.

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    1. Thank you Lisa for your visit! Your panna cotta looks delicious! I like so much the taste of coffee in desserts!

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  3. i don't often fiddle around with gelatin, but if something this beautiful and appealing is the result, i'm inspired to try!

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    1. Thank you Grace. You can replace gelatin with agar-agar. I hoe you'll try ;)

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  4. This is perfect for the holiday, looks so fancy and delicious!!

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  5. Thank you Nydia! Nice to see you here!

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  6. Hi Simona, very tempting coffee panna cotta. Thanks for the beautiful and excellent clicks!!! You have a great day and cheers :)

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    1. Thank you, Ivy. Have a beautiful day, too! Hugs to you!

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  7. Hello Simona ! Thank you very much for your visit on my blog :))
    It looks very delicious, although I do not like coffee desserts ! hi hi ! But I drink too much coffee ! :))
    Your pictures are always so beautiful ^^
    Bises, have a nice evening ! Sandy from cuisinetcigares http://www.cuisinetcigares.com/2014/11/chocolats-chauds-a-volonte-le-dernier-concours-mes-irresistibles-recettes-au-chocolat-de-marie-chioca-a-gagner.html

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    1. Hello Sandy! I often visit your blog because I like it a lot; it’s plenty of creativity, interesting recipes and the pictures are amazing. I also found out music that I didn’t know. And another reason is that I have to improve my French ;)
      Your visit honors me. Thank you!

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    2. You are cut :)
      Thank you ! Bises, Sandy from cuisinetcigares

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  8. Rewelacyjne, oczu nie mogę oderwać.

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  9. C'est superbe, j'adore !

    http://melswayoflife.blogspot.fr

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