Coffee Panna Cotta With Choco-Almond Soil
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Add cream, sugar, coffee& vanilla essence in a saucepan and bring to a simmer. Do not boil.
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Remove from heat as soon as tiny bubbles start to form on edges.
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Add in dissolved gelatine and mix well.
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Strain and pour into ramekins or small bowls
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Let it set for at least 6 hours in fridge
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Mix all ingredients of chocolate soil together in a bowl till well combined.
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Spread on a baking tray lined with bakingpaper & bake at 160 C for 10-15 mins. Take out&Let it cool.
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Buon Appetito!
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