Panna cotta soffice al caffè
Panna cotta soffice al caffè (Soft coffee panna cotta)
This is my low carb adaption of a recipe from last year's Great British Bake Off winner Giuseppe Dell’Anno. Makes 6 cups, 150ml each 5g platinum-grade gelatine leaves (about 3 leaves) 600ml whipping cream ¼ cup powdered erythritol 1 tsp vanilla bean paste 160ml espresso 6 tbsp coffee liqueur* (optional) Soak the gelatine leaves in a bowl of cold water for 10 min. Meanwhile, add the cream, sugar and vanilla to a small pan and bring to a gentle simmer. Remove from the heat, squeeze out the water from the gelatine leaves and add them to the cream. Stir vigorously with a whisk to dissolve then add the espresso and combine. Divide the mixture equally between six coffee cups and leave to set in the fridge overnight. Covering the cups with clingfilm (or with their own saucers) will prevent the tops of the panna cotta from forming a skin. Once the mixture is set, pour 1 tablespoon of coffee liqueur into each cup and serve with a saucer and teaspoon. Store in the fridge for up to two to three days. * I used Baileys Irish Cream in place of the coffee liqueur mixed with some double (heavy) cream :yum: Quote:
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