Recipe for 10 Persons
For the Coffee Panna Cotta
9 sheets gelatine (soaked in cold water)
1 l cream
200 g roasted coffee beans
1 pc
vanilla pod
100 g
sugar
Bring the cream, sugar and coffee beans to the boil. Scratch out the vanilla
pod, add the vanilla pulp and pod.
Remove from the heat and leave to stand for 30 minutes.
Bring back to the boil, cool to 75 degrees, squeeze out the gelatine, stir in
with a whisk and then stir the pot cold in a bowl with ice water until the
gelatine is slightly tight.
Fill into moulds, leave to set for about 3 hours in the refrigerator, turn
over.
Mocca sauce and jelly
2 pcs. gelatine (soaked)
300 ml intensively cooked mocca
100 g sugar
cornstarch
Boil the sugar and the mocca until the sugar is dissolved.
Pass through a fine sieve. For the jelly, put half of the mocha in a bowl and
stir in the gelatine, pour thinly onto a tray covered with foil and leave to
cool in the fridge for 2 hours.
For the mocca sauce, place the other half of the sweetened mocha in a saucepan
and thicken lightly with the corn starch and bring to the boil.
For the mocha chocolate beans and vanilla chocolate pods
300 g Dark dark chocolate coating 70%
10 g fine mocha powder
5 g ground bourbon vanilla
Silicone moulds or moulds are required for the respective products.
The first step is to temper the chocolate coating.
For the mocha chocolate beans, the mocha powder is stirred into half of the
tempered chocolate coating and poured into the bean mould.
For the vanilla chocolate pods, the ground bourbon vanilla is stirred into the
tempered chocolate coating and poured into the vanilla pods mould.
Allow both to cool and then remove.
For the caramel splinter
225 g sugar
125 ml water
125 ml sugar beet syrup
25 g butter
1 teaspoon baking powder
1 pinch salt
Heat the sugar with the syrup, salt and water in a saucepan and cook while stirring until the sugar has dissolved and you have a light caramel in front of you.
Remove the pan from the heat and stir in the butter and baking powder, stirring constantly!
Spread some oil on a baking tray and spread the caramel thinly on top. Careful, the caramel is very hot.
Allow the caramel to cool and then break into pieces or crumble finely in a mortar.
White and milk chocolate cream
100 g each of white and milk chocolate
140 ml cream
20 ml chocolate liqueur
20 ml coffee liqueur
Place the liquids in a saucepan and bring to the boil.
Finely chop the chocolates separately and place in bowls.
Pour 100 ml of the liquid over the milk chocolate and pour the rest or 80 ml of the liquid over the white chocolate and let it melt for 5 minutes.
Stir until smooth with a whisk.
For the raspberries
10 pieces raspberries
Completion:
Spread the mocha sauce on the plate, place the pannacotta in the middle, cut out the mocha jelly and lean against the pannacotta. Garnish with the remaining products.
To decorate, I used mango coulis and honeycress.
Have fun and a good appetite.