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Ethiopian Coffee Panna Cotta

INGREDIENTS

METHOD

200g Heavy Cream

200g Milk

70g sugar

15g gelatin

1 teaspoon Cardamom Coffee (dissolved)

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For Top Layer;

1 teaspoon Cardamom Coffee

2 tablespoons sweetened cocoa powder

1/4 cup sugar

1 cup of water

5g gelatin

  1. On low heat, melt sugar in cream and milk.

  2. Dissolve coffee in warm water.

  3. Bloom gelatin and pour into the cream.

  4. Stir in 2 tablespoons of coffee

  5. Pour into glasses/ramekins and let set in the refrigerator for 4 - 6 hours. 

  6. On low heat, dissolve coffee, cocoa powder and sugar in water.

  7. Bloom gelatin and stir into the cocoa mix.

  8. Pour over set panna cotta and return to refrigerator for 2 hours.

  9. Serve cold!

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