150 ml of long coffee (I used Caffitaly Difesa capsules)
500 ml of fresh cream
80 g of icing sugar
8 g gelatine sheets (fish glue)
1/2 vanilla bean (or 1/2 teaspoon extract)
INGREDIENTS (for the panna cotta) 500 ml of fresh cream
50 g of icing sugar
7 g of gelatine
1/2 vanilla bean
PROCEDURE
Prepare the coffee panna cotta. Start preparing the coffee, I used 3 Difesa capsules and with the 'long' program I obtained 150 ml of coffee.
Soak the gelatine in cold water for about 10 minutes.
Cut the vanilla pod and remove the seeds; place them in a saucepan with the fresh cream and heat.
Add the coffee and icing sugar, mix and bring to the boil.
Turn off the heat, squeeze the gelatine and add it, mixing well.
Prepare the vanilla panna cotta by soaking the gelatine in cold water.
Heat the fresh cream with the vanilla and sugar, after a few minutes remove from the heat and add the squeezed gelatine and mix well.
Remember to remove the vanilla pod.
Create the layers starting with the coffee panna cotta: pour a small amount into the mold. Place in the freezer to solidify (about 20/30 minutes ... depends on how thick the layer is, how powerful and full the freezer). Pour a quantity of white panna cotta to form a layer and place back in the freezer.
Continue until all the ingredients are used up. The lines will be more or less thin depending on the amount of product you pour.
You can also prepare it in single-serving transparent glasses.
Once the last layer has been poured, place the mold in the refrigerator for at least 4 hours (better still, overnight).
The next day, unmold and, if you like, decorate with tufts of whipped cream, coffee beans, etc.
