Expresso Pannacotta

Looks like sunny weather is back in our place. I would have never ever thought that I would be so happyto see sunshine.

I remember when I was in India Sunny weather was taken for granted, as every day it was full sunshine , and the first time I came to here I was surprises when i saw people enjoying sunny weather in the terrace and parks and lying on the beach etc......... and i was like are these people crazy to sit there in this hot sun !!!!!!!!!! and now I am like them when there is a bit is sunshine I am rejoicing......... I just hope that it stays sunny like this for atleast few days.

Now to the recipe, I am a freequent visitor to Deeba's place Passionate about baking I am sure I don't have to introduce her to you all as I am sure you will know her especially if we are atleast half passionate about baking as she is.

So one day while I was checking her place for something sweet to make I saw this delicious this delicious Expresso pannacotta and I knew I will be sure making them, as you can see which I did too.

I didn't make exactly as she made as she had made paraline for toppingetc..... so if you want to see the gorgeous pannacotta and make exactly like Deeba here is the recipe.

I melted a bit Chocolat in the MW and swrilled the glasses so it gave a design to the whole dessert and also topped with Sambuca Coffee Liqueour.

For the panna cotta:Cream
400mlWhole Milk -
1 cupSugar - ( I added 3/4 cup sugar
1/2 cupInstant Coffee - 2 tbsp ( added 4 tbsp of Coffee as i love the strong taste)
Gelatin - 1 1/2 tbsps
Water - 1/4 cup/warm
Digestive biscuits - 200gms / crushed (used buodair cookies)

To make the panna cotta.
Steep the coffee in 1/4 cup of the hot whole milk for 10-15 minutes to intensify the flavour.
Combine the cream + remaining milk + sugar + coffee milk & simmer till it comes to a slow boil.
In the meantime, warm the 1/4 cup water & sprinkle the gelatin over it & leave to soften.
Take the milk/cream mixture off the heat. Whisk in the gelatin, strain & rest for 10-15 minutes.
Take the serving bowls & line the bottoms with 2 tbsps of biscuit crumbs each, followed by a drizzle of ganache.
Gently top each bowl with the coffee panna cotta.
Leave to set/chill for 4 hours minimum. I did overnight.

Sending this to Ruth's Bookmarked Recipes.