I had some left over cream in the fridge so I decided to minimize all the ingredients from the original recipe that just enough to make two cups.I felt the panna cotta was too lonely standing alone so I simply process few oreo biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs then placed it beside the coffee panna cotta.
The oreo biscuit crumbs are just so match with the puddings especially the smooth and wobbling consistency, really attractive! I think this dessert is simple and nice for serving guests as it could be made in advance and keep in the fridge until the dessert time.
Recipe for 8 of 80ml cups
Cream 400ml / Milk 300ml / Sugar 75g / Gelatine powder 9g (1 tbsp) / Coffee 2tbsp or more / Oreo biscuits
- Dissolve 60ml of water with the gelatine powder for about 10 - 15 minutes.
- Cook the cream, milk and sugar in a saucepan. Use a wooden spoon to stir while it is cooking.
- Add in coffee when the mixture start bubbling, cook until the coffee dissolve.
- Off the heat and add the dissolved gelatine. Stir until everything dissolve.
- Strain the mixture into a bowl then stir the mixture under another bowl of ice water until its cool down.
- Pour the mixture into the pudding cups and place into the fridge for 3 to 4 hours.
- To serve, dip the cups into hot water for few seconds then transfer onto a plate.
- Serve with some oreo biscuit crumbs, enjoy!
