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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, soak the gelatine leaves in a small bowl filled with cold water and set aside. | 2. Next, pour the cream into a small pan and turn the heat on (gentle heat) add the vanilla powder/extract. | 3. Add the sugar, coffee and rum. | 4. Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream). | 5. If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat. | 6. Now, squeeze the gelatine leaves and add then to the pan. | 7. Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug. | 8. Now, pour the cream into the glasses (or fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set. | 9. Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it. | 10. Enjoy it! | 11. *Note: the sachet I used contained about ½ g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
double cream	500	ml		0.445	0.0	0.099	0.0025
vanilla powder	1/2	g		0.445	0.0	0.099	0.0025
sugar	90			72538.2	18143.64	0.0	0.0
coffee	4			602.64	100.0188	20.0232	13.9968
dark rum	15			0.445	0.0	0.099	0.0025
gelatin	4			-	-	-	-
cocoa powder				-	-	-	-
coffee bean				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.