Panna cotta is typically one of those desserts that impresses, yet is really easy to make. We fell in love with this variant of coffee panna cotta, with a crunchy Hague hops. For all the coffee lovers out there!
For 6 people:
- 550 ml unbeaten cream
- 4 gelatin sheets
- 2 tablespoons instant espresso, dissolved in 150 ml boiled water
- 60 grams fine granulated sugar
- 6 Hague hops
- Some amaretti cookies, crumbled
- Little neutral oil
- 6 ramekins or dishes
The crunch of Haagsche hopjes may also look very impressive, but really: it is super simple to make. So don’t be put off.
It is important that you make the coffee panna cotta well in time: they should preferably set overnight in the fridge.
Make it vegan!
If you want to make this recipe vegan, replace the whipped cream with vegan cream (for example soy cream) and use agar agar instead of gelatin.
Coffee panna cotta
Mix the cream, espresso and sugar in a bowl and heat in a bain marie over a pan with warm water, over low temperature. Heat the cream until steam comes out. Don’t let it boil.
Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Squeeze them well and then stir them into the cream with a whisk. Grease the ramekins or dishes with a little oil. Divide the mixture between 6 bowls and let it set in the fridge for three hours to overnight.
To get the panna cotta out of the molds, dip the molds briefly in boiling water (make sure no water gets to the panna cotta). Place a plate on it and turn over in one go. If they do not come out of the mold, carefully cut them loose with a sharp knife.
For the crisps of hopjes
Preheat the oven to 180 degrees.
Place the hops with sufficient space in between (you may have to do this in two times) on a baking tray lined with baking paper. Place a baking paper on it and something heavy, for example another baking tray.
Let them melt in the preheated oven for 10 to 12 minutes. Let cool for a while and then break them into flakes.
Serve the panna cotta with the crispy pieces and let the amaretti crumbs snow.
Source: Culy by culy.nl
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