Crème Fraiche Panna Cotta with Coffee Jelly
Crème Fraiche Panna Cotta with Coffee Jelly
Ingredients
- 2 teaspoons (10 ml) gelatin
- 3 tablespoons (45 ml) cold water
- 2 cups (500 ml) 15% cream
- 1/3 cup (75 ml) sugar
- 1 cup (250 ml) cultured cream (crème fraiche), at room temperature
- 1/2 teaspoon (2.5 ml) gelatin
- 1 tablespoon (15 ml) cold water
- 1/2 cup (125 ml) strong coffee, warm
- 2 tablespoons (30 ml) sugar
- Coffee beans, for garnish
- Wafers, to accompany
Instructions
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
- In a saucepan, gently heat the 15% cream with the sugar, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
- Add the cultured cream and stir with a whisk until smooth. Divide among six glasses. Cover with plastic wrap to prevent it from drying out. Refrigerate for at least 5 hours.
Crème Fraiche Panna Cotta with Coffee Jelly