Mocha Panna Cotta Recipe

Steps

1. 1To begin making the Mocha Panna Cotta, sprinkle gelatine over the milk and leave it aside for 5-10 minutes.
2. 2In a saucepan, warm the cream and sugar. Cook on medium-low heat till the sugar dissolves, without allowing the cream to boil. Stir continuously.
3. 3Once the sugar has dissolved, add the coffee decoction and the soaked gelatin and milk mixture.
4. 4Stir and cook till all the gelatin crystals melt and dissolve completely.
5. 5Once well combined, take it off the heat, cool slightly and stir in the kahlua.
6. 6Filter the Mocha Panna Cotta mixture through a sieve, if required just to be sure that no gelatin crystals do not remain in the cream mixture.
7. 7Cool to room temperature and pour into cups, glasses or any moulds of your choice. Fill about 3/4th of the mould, leaving some space on top for the Chocolate sauce.
8. 8Refrigerate the Mocha Panna Cotta at least for 6 hours or preferably overnight and once set the Panna Cotta is ready to be served.
9. 9For the Chocolate sauce, warm the cream and pour over the chocolate in a heat proof bowl. Wait for a few seconds and mix gently till all the chocolate melts.
10. 10Once the chocolate melts, cool it to room temperature and spoon (about a tablespoon) over the set Mocha Panna Cotta.
11. 11Refrigerate Mocha Panna Cotta for at least half an hour, garnish with the chocolate coated beans (if using) and serve.