Café De Olla Panna Cotta

Method

Coffee Panna Cotta

Step 1

Heat the panna cotta to 80 degrees an dissolve the coffee inside.

Step 2

Place in a glass and let it set.

Cinnamon & Star Anise Namelaka

Step 1

Boil the milk , the cinnamon and the anise with the glucose, add the softened gelatin leaves, mix well.

Step 2

Put the chocolate in a bowl and pour over the hot milk.

Step 3

Add the cream and homogenize with an immerse mixer.

Step 4

Pour a layer over the panna cotta.

Milk Chocolate & Coffee Ganache

Step 1

Boil the cream with the glucose and the coffee in a saucepan.

Step 2

Put the chocolate and margarine in a bowl and pour over the hot cream.

Step 3

Homogenize and leave the ganache to set.

Chocolate Bisquit

Step 1

Put all the ingredients together in the mixer with the padle and mix until it becomes a soft dough.

Step 2

Place in the refrigerator to tighten.

Step 3

Open with a rolling pin between two sheets of baking paper to a thickness of 3mm.

Step 4

Cut with a cutter 7cm in diameter, then cut with a cutter 4cm in diameter a hole in the middle.

Step 5

Place on a baking tray and bake at 165 degrees for 12 minutes.

Cinnamon Sponge Cake

Step 1

Beat the eggs with the sugar until fluffy, with a spatula fold the remaining ingredients.

Step 2

Put in disposable cups and bake in the microwave for about 30 seconds each at 400W.

Décor – Chocolate Feathers

Step 1

Melt the milk chocolate imitation at 32 degrees.

Step 2

With the tip of a knife we form chocolate feathers on a baking paper and let them crystallize on a baguette curved surface.

Composition of the dessert

Put the coffee panna cotta in a glass with a dispenser, leave it to cool and set, then add a layer of namelaka, let it to set again, pipe coffee ganache, throw some crispy dark balls and a piece of cinnamon sponge cake. On the cookie we pipe a circle of coffee ganache with a straight tip, we put three chocolate feathers at an equal distance around the cookie and we put a few crispy dark balls.