Ingredients
350 ml SABI whipping cream
250 ml SABI milk
140 g granulated sugar
1 packet vanilla sugar
4 tsp instant coffee
5 sheets gelatin
50 g cooking chocolate
20 g SABI butter
cocoa powder
Procedure
1. Soak gelatin sheets in cold water and let swell. In a pot, mix SABI whipping cream, milk, instant coffee, granulated and vanilla sugar. Heat gently, do not boil.
2. When the milk mixture is hot, remove from heat and add squeezed gelatin. Stir until gelatin dissolves.
3. Divide the mixture into 2 glasses and let cool, then refrigerate for at least 4 hours.
4. Melt chocolate with butter in a water bath (or over steam) and let cool. Then pour chocolate over panna cotta and chill.
