Espresso Panna Cotta with Chocolate Mirror Topping
Ingredients
Panna cotta base
- 400 g heavy cream
- 120 ml strong espresso
- 50 g sugar
- 4 gelatin sheets
Chocolate mirror
- 100 g heavy cream
- 30 g dark chocolate
Garnish
- 1 tbsp coffee beans (optional)
Preparation
Heat heavy cream, espresso, and sugar in a saucepan until boiling. Let the mixture sit for 10 minutes. Meanwhile, soak gelatin in cold water.
Squeeze gelatin sheets and add to the hot panna cotta mixture, stirring until dissolved. Pour the mixture into 4 dessert glasses (150 ml each). Chill in the refrigerator for at least 2 hours.
Finely chop chocolate and place in a small bowl. Heat heavy cream until boiling, then remove from heat and add chopped chocolate. Stir occasionally until melted.
Pour the chocolate mirror evenly over the 4 dessert glasses (150 ml each) and refrigerate until serving. Optionally, crush coffee beans and sprinkle over the dessert.
