Panna Cotta with Coffee Sauce
- cream - 1 1/5 cups (300 ml)
- milk - 1 1/5 cups (300 ml)
- powdered sugar - 2/5 cup (100 g)
- gelatin - 1 tbsp (15 g)
- liqueur - 3 1/3 tbsp (50 ml), coffee
- cinnamon - 1 pod
- vanilla - 1 pod
- for the sauce
- sugar - 4/5 cup (200 g)
- coffee - 1 cup (240 ml), espresso
- liqueur - 3 1/3 tbsp (50 ml) coffee - flavored
In a dish on the stove, put the cream, sugar, vanilla and cinnamon to boil together. Once they come to a boil, remove from the heat and top up with coffee liqueur. Return to the heat until boiling again and remove it to cool.
Mix the gelatin with 3 1/3 tbsp (50 ml) of cold water and leave it for 10-15 minutes to swell. Heat the milk in another bowl, in a water bath, and add the melted gelatin. Allow it to cool slightly, then add it to the cream mixture; it is best to strain both mixtures beforehand.
Pour it out into appropriate forms and put in a fridge to set for 3 hours. For the sauce, melt the sugar and pour in the coffee. Stir and once the sauce is reduced, pour in the liqueur.
Boil to the desired consistency and allow it to cool slightly. Serve the inverted Panna cotta, soaked with the coffee sauce.