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Priscilla

Priscilla Ruiz

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Recipe of Panna Cotta Coffee
Recipe

Panna Cotta Coffee

30 mins
1h 5 mins
Half
50
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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.
Learn more about Priscilla Ruiz

Ingredients

8 portions
  • 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

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Nayeli Fernández
12/01/2018 08:41:59
Hermoso

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