This NESCAFÉ Cappuccino Panna Cotta will leave you wanting more.
What’s great about this recipe is that it’s so versatile. There are many ingredients that compliment coffee and many flavours can substitute the vanilla, try coconut, hazelnut, mint, fruit, chocolate or caramel.
You can also make these for parties and use shot glasses for a smaller serving (the recipe will obviously yield more).
If you want a fresh fruit punch, chop up your favourite fruits and use them to garnish the dessert!
Then enjoy your Panna Cotta with a hot cup of NESCAFÉ Cappuccino.
MoM Members have been trying NESCAFÉ Cappuccino and have rated the coffee 4.39 out of 5 stars. Read the reviews from real mums just like you here.
Whatever you’re up to now’s good for NESCAFÉ Cappuccino.
Ingredients (serves 4)
- VANILLA PANNA COTTA:
- 300ml Thickened cream
- 1/2 Vanilla bean split and seeded
- 3Tbl Milk
- 1 1/2tsp Gelatine
- 4Tsp Caster Sugar
- COFFEE PANNA COTTA:
- 300ml Thickened Cream
- 2 Nescafe Cappuccino satchels
- 3Tbl Milk
- 1 1/2tsp Gelatine
- 3tbl Caster sugar
- GARNISH (optional):
- Gold leaf flakes
- Coffee beans
- Shaved dark chocolate
Method
- First step is making the vanilla Panna Cotta. Use a wide small bowl and pour milk inside. Scatter the gelatine evenly over the top.
- Place cream, vanilla and caster sugar in a small saucepan on low heat. Whisk till the sugar dissolves (do not allow the milk to boil). Add gelatine mixture inside and whisk till smooth, keeping mixture on low heat.
- Pour evenly into four cups/ramekins and place on an empty muffin tin tray on its side. Place Panna Cotta into the refrigerator for at least 2-3hours to set (I like to make this a day beforehand).
- Repeat the same steps 1 to 3 and instead of the vanilla bean, replace with contents in the 2 x coffee satchels.
- Place in the refrigerator for another three hours to set, garnish and serve.
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