Crème Fraiche Panna Cotta with Coffee Jelly

Name: Crème Fraiche Panna Cotta with Coffee Jelly
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons (10 ml) gelatin; 3 tablespoons (45 ml) cold water; 2 cups (500 ml) 15% cream; 1/3 cup (75 ml) sugar; 1 cup (250 ml) cultured cream (crème fraiche), at room temperature; 1/2 teaspoon (2.5 ml) gelatin; 1 tablespoon (15 ml) cold water; 1/2 cup (125 ml) strong coffee, warm; 2 tablespoons (30 ml) sugar; Coffee beans, for garnish; Wafers, to accompany

5 stars (8) Rate this recipe

Preparation 20 MIN

Cooking 5 MIN

Chilling 5 H
Servings 6

Ingredients
Preparation

Ingredients

Panna Cotta

2 teaspoons (10 ml) gelatin
3 tablespoons (45 ml) cold water
2 cups (500 ml) 15% cream
1/3 cup (75 ml) sugar
1 cup (250 ml) cultured cream (crème fraiche), at room temperature

 Coffee Jelly

1/2 teaspoon (2.5 ml) gelatin
1 tablespoon (15 ml) cold water
1/2 cup (125 ml) strong coffee, warm
2 tablespoons (30 ml) sugar

Coffee beans, for garnish
Wafers, to accompany

Preparation

Panna Cotta

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
In a saucepan, gently heat the 15% cream with the sugar, stirring until the sugar has dissolved. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
Add the cultured cream and stir with a whisk until smooth. Divide among six glasses. Cover with plastic wrap to prevent it from drying out. Refrigerate for at least 5 hours.

Coffee Jelly

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
In another bowl, combine the hot coffee with the sugar and stir until the sugar has dissolved. Add the gelatin and stir until completely dissolved. Let cool and pour over the panna cotta. Refrigerate for 1 hour or until the jelly has set. If desired, garnish with a coffee bean. Serve with wafers.