Priscilla Ruiz

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Priscilla Ruiz

Panna Cotta Coffee

Name: Panna Cotta Coffee
Prep time: 95 min
Cook time: 95 min
Yield: 8
Cuisine: Italiana
Ingredients: 2 1/2 cups flour; 1 pinch salt; 1/4 cups Splenda; 100 grams almond, ground; 125 grams lard; 1 egg; 50 cubic centimeters amaretto; 800 cubic centimeters milk cream; 1 branch cinnamon; 1/2 cups Splenda; 1/4 lemon peel; 1/2 cups coffee, concentrated; 10 grams unflavored gelatin; 100 grams chocolate chip; syrup, of coffee; cream, frost

30 mins

1h 5 mins

Half

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Priscilla Ruiz

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Small delicious coffee cakes to accompany with a cappuccino at the close of lunch or dinner. I love this dessert, it's delicious and the coffee gives it a sensational touch.

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Ingredients

8 portions

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Preparation

Prepare a 26 cm diameter plate, buttered and floured Place the flour in a processor together with the salt, sugar and almonds, process and add the cold butter and cut it into cubes.

Then add the egg and finally the amaretto liqueur, process until a homogeneous dough bun forms.

Remove from the processor, bring to cold for 2 hours.

Stretch the dough to the desired size of the mold with a rolling pin, bake until it turns a tan color about 10 minutes at 180 ° C.

Bring the cream, cinnamon, sugar, zest, and coffee to a small pot in a small saucepan. Once the boil is broken, remove it and cover with a PVC film. At room temperature, add the hydrated and dissolved gelatin and the chips. of chocolate.

Dump the filling on the dough and bring to cold for 2 hours covered. Remove, cut in portions and serve with ice cream and coffee syrup.