How To Cook Chocolate Panna Cotta With Coconut Cream And Espresso Coffee - Recipe
Author: Karen Lennox
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Chocolate panna cotta with coconut cream and espresso coffee". Delicious recipe.
Required products :
- coconut oil
- 40 grams of dark chocolate, crushed
- 600 grams of coconut cream
- 50 grams of brown sugar
- 1 teaspoon instant espresso coffee
- 60 milliliters of hot water
- 1/2 teaspoon agar-agar
- dark chocolate for garnish
- 2 tablespoons espresso coffee for garnish
Method of preparation :
Grease 4 small porcelain cups with coconut oil and set aside.
Heat the dark chocolate, coconut cream, sugar and instant espresso in a saucepan over medium heat. Stir often until the sugar has melted and the mixture is simmering.
Add the agar-agar to the hot water and stir until completely dissolved. Pour the dissolved agar-agar into the hot coconut mixture and stir. Reduce heat to simmer and simmer, stirring constantly for 3 minutes, until mixture thickens. Remove the pan from the heat and distribute the mixture evenly in the four greased cups. Refrigerate for at least 30 minutes or until the dessert is firm.
Serve the panna cotta, carefully peeling off the edges of the cup with a spatula. Turn over on a serving plate and garnish with crushed dark chocolate and espresso coffee.
Enjoy!
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