New recipes

Panna cotta with chocolate and coffee

Panna cotta with chocolate and coffee

Put hydrated gelatin in 150 ml of cold water for 10 minutes

We put the milk, sugar and sour cream in a saucepan over low heat. Stir until the sugar melts and the milk begins to boil.

We take the pan off the heat, we add sweetened espresso (which is also hot, because I just made it), the chocolate cut into small pieces (I used 100 g white chocolate and 100 g milk chocolate - that's what I had at home, but whoever wants a darker panna cotta must use dark chocolate), stirring until all the chocolate melts. At the end we add hydrated and melted gelatin over low heat. (without boiling, because it loses its properties) We pour in a cake form (11 * 31 cm) sprinkled with cold water and lined with food foil or in 8 glass forms.

Refrigerate for at least 4 hours or in the evening until morning, then pour over a serving platter.

decoration : various chocolate decorations or chocolate syrup.

Suggestion : to obtain a creamier and more consistent panna cotta, you can replace the milk with whipped cream.


  • 200 ml whipped cream (over 30% fat)
  • 150 g household chocolate (52% cocoa)
  • a tablespoon of instant coffee (ness)

Heat the whipped cream until it boils, it should not boil. Break the chocolate into pieces or chop it, put it over the hot cream and add the ness.

Leave it for 2-3 minutes, then mix until it is well blended.

Put the dish in the fridge for 2-3 hours and then mix very well and the cream is ready. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Panna Cotta with chocolate and coffee

A simple but extremely tasty dessert. Panna cotta is part of the Italian cuisine, a kitchen that I decided is my favorite! If you've read this blog before, maybe you know, I don't kill myself for Italians! But their cuisine, I must admit, is exceptional. Besides being very tasty, it is also healthy. They have pizza (best food like ever!), They have pasta, which can be made in so many ways and combinations, they have wonderful salads and they have desserts in every way. Panna cotta is one of them based on sweet cream and gelatin. From here, the possibilities are endless. Dark chocolate and coffee go great together, giving a special bitter taste. They are not extremely sweet, but they have a very intense aroma. And they are easy to make!

ingredients:

  • 200 ml of milk
  • 200 ml of sweet cream (I used only sweet cream, 400 ml in total, because you get a more consistent and creamy panna cotta more like mousse & # 8211 what I found shortcomings, is that it is harder to out of shape)
  • 30 g of sugar
  • 200 g good dark chocolate
  • a cup of sweetened espresso
  • 7-8 grams of gelatin

Put the gelatin in cold water to cover it and leave it for 5-10 minutes. Put the milk, sweet cream and sugar in a saucepan, and bring them close to the boiling point (the liquid starts to bubble on the edge). Add esepresso, mix, and turn off the heat. Allow to cool slightly (1-2 minutes) then add gelatin, and mix until dissolved.

Cut the chocolate finely, and incorporate it into the horse's milk, mix until everything is homogeneous. This composition fills the shapes you want. It is best to line these forms with food foil so that you can easily remove the panna cotta. You can use glasses, cups, any shape you want. I used silicone muffin tins. The problem was that the composition was so creamy because I used only sour cream, to get the whole panna cotta out of the forms it had to stay in the fridge overnight. If you use food foil forms, 4-5 hours in the refrigerator are enough.

After sitting in the fridge, it comes out of the mold and that's it. Very good, and extremely fragrant! Good appetite!


Panna Cotta with chocolate and coffee

A simple but extremely tasty dessert. Panna cotta is part of the Italian cuisine, a kitchen that I decided is my favorite! If you've read this blog before, maybe you know, I don't kill myself for Italians! But their cuisine, I must admit, is exceptional. Besides being very tasty, it is also healthy. They have pizza (best food like ever!), They have pasta, which can be made in so many ways and combinations, they have wonderful salads and they have desserts in every way. Panna cotta is one of them based on sweet cream and gelatin. From here, the possibilities are endless. Dark chocolate and coffee go great together, giving a special bitter taste. They are not extremely sweet, but they have a very intense aroma. And they are easy to make!

ingredients:

  • 200 ml of milk
  • 200 ml of sweet cream (I used only sweet cream, 400 ml in total, because you get a more consistent and creamy panna cotta more like mousse & # 8211 what I found shortcomings, is that it is harder to out of shape)
  • 30 g of sugar
  • 200 g good dark chocolate
  • a cup of sweetened espresso
  • 7-8 grams of gelatin

Put the gelatin in cold water to cover it and leave it for 5-10 minutes. Put the milk, sweet cream and sugar in a saucepan, and bring them close to the boiling point (the liquid starts to bubble on the edge). Add esepresso, mix, and turn off the heat. Allow to cool slightly (1-2 minutes) then add gelatin, and mix until dissolved.

Cut the chocolate finely, and incorporate it into the horse's milk, mix until everything is homogeneous. This composition fills the shapes you want. It is best to line these forms with food foil so that you can easily remove the panna cotta. You can use glasses, cups, any shape you want. I used silicone muffin tins. The problem was that the composition was so creamy because I used only sour cream, to get the whole panna cotta out of the forms it had to stay in the fridge overnight. If you use food foil forms, 4-5 hours in the refrigerator are enough.

After sitting in the fridge, it comes out of the mold and that's it. Very good, and extremely fragrant! Good appetite!


Panna cotta with chocolate and coffee jelly

Our dear guests, for all coffee drinks we offer you a free Belgian chocolate mini tablet Café Tasse. So easy to make, I love panna cotta. Dalgona panna cotta was the first coffee dessert idea when I saw all over the internet that miraculous drink with milk and ness. It looks like a custard, but the panna cotta de café is a lighter recipe than the traditional custard because it is not made with eggs. For dessert, a panna cotta with coffee. Sofia put a spoonful of panna cotta in her mouth, then said, full-bodied, laughing. Sweets and coffee & rsaquo Lemon chocolate. We invite you to delight your senses with a quality dessert, made from natural products. Most recipes are based on sauce made from blueberries, raspberries or fruits.


Panna cotta with chocolate and coffee - Recipes

Ingredient:
200 ml of milk
200 ml whipped cream
3 lg sugar
2 sachets of gelatin granules (20 g)
200 g dark chocolate
200 ml sweetened espresso

Method of preparation :
Put hydrated gelatin in 150 ml of cold water for 10 minutes
We put the milk, sugar and sour cream in a saucepan over low heat. Stir until the sugar melts and the milk begins to boil.

We take the pan off the heat, add sweetened espresso (which is also hot, because I just made it), chocolate cut into small pieces (I used 100 g white chocolate and 100 g milk chocolate & # 8211 that's what I had in home, but whoever wants a darker panna cotta must use dark chocolate), stirring until all the chocolate melts. At the end we add hydrated and melted gelatin over low heat. (without boiling, because it loses its properties) We pour in a cake form (11 * 31 cm) sprinkled with cold water and lined with food foil or in 8 glass forms.

Refrigerate for at least 4 hours or in the evening until morning, then pour over a serving platter.

decoration : various chocolate decorations or chocolate syrup.

Suggestion : to obtain a creamier and more consistent panna cotta, you can replace the milk with whipped cream.


Panna cotta with chocolate and coffee - Recipes

Ingredient:
200 ml of milk
200 ml whipped cream
3 lg sugar
2 sachets of gelatin granules (20 g)
200 g dark chocolate
200 ml sweetened espresso

Method of preparation :
Put hydrated gelatin in 150 ml of cold water for 10 minutes
We put the milk, sugar and sour cream in a saucepan over low heat. Stir until the sugar melts and the milk begins to boil.

We take the pan off the heat, add sweetened espresso (which is also hot, because I just made it), chocolate cut into small pieces (I used 100 g white chocolate and 100 g milk chocolate & # 8211 that's what I had in house, but whoever wants a darker panna cotta must use dark chocolate), stirring until all the chocolate melts. At the end we add hydrated and melted gelatin over low heat. (without boiling, because it loses its properties) We pour in a cake form (11 * 31 cm) sprinkled with cold water and lined with food foil or in 8 glass forms.

Refrigerate for at least 4 hours or in the evening until morning, then pour over a serving platter.

decoration : various chocolate decorations or chocolate syrup.

Suggestion : to obtain a creamier and more consistent panna cotta, you can replace the milk with whipped cream.


Put the whipped cream and sugar together in a pan and put it on low heat. Scrape the vanilla pod with a knife, put the contents in the pan, then add the pod.

Stir until all the sugar has melted, bring to the boil and then take the pan off the heat.

Soak the gelatin in cold water and then drain it. Add it to the warm cream and mix well until it dissolves. Mix the yogurt with the instant coffee, add it to the cream and mix until smooth.

Divide the cream into individual shapes and put it in the fridge.

Meanwhile, fry some nuts, mix them with some caramelized sugar and 1 cube of butter. Spread them on a baking sheet and let them harden. They will not be crispy, they will be perfect for panna quota.

Serve the panna cotta with yogurt and coffee from the fridge with caramelized walnuts on top.