Coffee Panna Cotta

How to prepare coffee panna cotta

1. Prepare the coffee jelly: put 1g of gelatin in a small cup and cover with 10ml cold water. Let it sit for 10 minutes to bloom.
2. Put the coffee liqueur in a small saucepan and heat without boiling. Remove from heat. Add the softened gelatin and stir until dissolved.
3. Grease 4 coffee cups (150ml each) with a little oil. Divide the prepared liqueur among the 4 cups. Cover with plastic wrap and refrigerate for 1 hour until the jelly is set.
4. In a saucepan, mix the heavy cream and milk. Pour 100ml of this mixture over the remaining gelatin (9g) and let it bloom.
5. Add the sugar and crushed coffee beans to the cream and milk mixture. Put the saucepan on the heat and warm until the sugar dissolves (it shouldn't boil). Remove from heat, cover with a lid and let it infuse for 10 minutes.
7. Strain the mixture and discard the coffee beans. The mixture should now be warm, but if not, heat it a bit more to warm it up again.
8. Add the gelatin and stir well until dissolved.
9. Divide the panna cotta mixture among the 4 cups (over the jelly layer). Cover with plastic wrap and refrigerate for at least 4 hours.
10. When ready, the panna cotta can be served directly from the cups or unmolded onto small coffee saucers. To remove the panna cotta from the mold, run a knife around the edge then flip it over. If it doesn't come out, dip the cup in hot water for 10 seconds and try again.
    * If you want to serve the panna cotta directly from the cups, you can choose glass cups so the layers are visible, and reverse the layers: first make the panna cotta layer, then the jelly on top.

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