Coffee Panna Cotta

Ingredients

• 125 ml strong espresso
• 400 g whipping cream
• 2 packets vanilla sugar
• 3 sheets light gelatin
• 1 tbsp coffee liqueur
• cocoa powder

Instructions

1. 1.

   Bring the espresso with cream and vanilla sugar to a boil, then simmer uncovered over low heat for about 5 minutes.

2. 2.

   Soak gelatin in cold water. Let the espresso-cream mixture cool slightly off the stove. Squeeze out excess water from the gelatin and dissolve it in the cream. Stir in the coffee liqueur. Lightly dampen four cappuccino cups, dust the bottoms with cocoa, pour the custard in, and refrigerate for 5‑6 hours.

3. 3.

   To serve, loosen the panna cotta from the cup edges with a knife, transfer to dessert plates, and garnish with coffee beans.