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Priscilla Ruiz

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Recipe of Panna Cotta Coffee
Recipe

Panna Cotta Coffee

30 min
1 h 5 min
Not so easy
46
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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.

Ingredients

8 servings
  • 2 1/2 cups of flour
  • 1 pinch of Salt
  • 1/4 of Cup of Splenda
  • 100 grams of almond ground
  • 125 grams of lard
  • 1 egg
  • 50 cubic centimeters of amaretto
  • 800 cubic centimeters of milk cream
  • 1 branch of cinnamon
  • 1/2 Cup of Splenda
  • 1/4 of lemon peel
  • 1/2 Cup of coffee concentrated
  • 10 grams of unflavored gelatin
  • 100 grams of chocolate chip
  • syrup of coffee
  • creams frost

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    801
    kcal
    40%
    Carbohydrates
    102
    g
    34%
    Proteins
    19.9
    g
    40%
    Lipids
    36.9
    g
    57%
    Fiber
    10.5
    g
    21%
    Sugar
    29.8
    g
    33%
    Cholesterol
    102
    mg
    34%
    Esha
    Rate this tip
    Ratings (1)
    Nayeli Fernández
    12/01/2018 08:41:59
    Hermoso

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