Coffee Panna Cotta with Both Color and Taste

Name: Coffee Panna Cotta with Both Color and Taste
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100ml Coffee liquid; 100ml milk; 150ml Light cream; 25g (this is the sweeter amount) Sugar; 1 piece (5g) Gillian

by phoebesong

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This coffee panna cotta is a temporary work. Why is it made with ice dripping duromina, why is it temporary? Because the coffee can't be drunk, why can't it be drunk, because the ice drip pot is broken! broken! broken!
It takes 30 hours to drip out 100ml

The more popular coffee custard is the recipe of Kojima. It uses milk to soak the coffee beans. The whole bean is soaked for 2-3 days, whichever has a coffee taste but no coffee color. This is also my title called "both color and color. The reason

The raw materials and methods of coffee custard are very simple and common. In summer, it’s best to prepare some gelatine flakes (also called fish film) at home, which can solidify the liquid into custard-like and cool summers.

Ingredients

100ml Coffee Liquid
100ml Milk
150ml Light Cream
25g (this is the sweeter amount) Sugar
1 piece (5g) Gillian

Coffee Panna Cotta with Both Color and Taste

1. Soak the gelatine slices in cold water to soften

2. Coffee liquid, milk, sugar are mixed, heated in a microwave oven, it is slightly hot, and the sugar can be melted.

3. Stir evenly, all the sugar should be melted

4. Squeeze the water from the soaked gelatin sheet, put it in the coffee milk liquid, and stir until it is completely melted

5. Pour the whipped cream and stir well

6. Pour into a container, put it to room temperature, and refrigerate in the refrigerator, preferably overnight (this step can be sieved and then poured into the container)

Coffee Panna Cotta with Both Color and Taste recipe

7. The next day will find that the coffee panna cotta has solidified

Tips:
1. Don’t despise microwave ovens, saying that radiation is harmful to your health. Put down your phone before telling me
2. The milk jelly produced by this amount of gelatine slices is trembling and melts in the mouth when it is tender. It is not as springy as the commercially available pudding. If you want that state, add a little more gelatine and try half a slice.
3. 25g sugar is sweeter, you can cut it according to your taste, don’t cut too much