The Grotto

The coffee panna cotta is the perfect way to end a summer meal without giving up either dessert or coffee! *** We’re lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua and to the thermal baths of Abano and Montegrotto. At the end of this great summer meal we’re having a tasty spoon dessert, the coffee panna cotta. Let’s see the recipe. For the panna cotta we’ll have: • 2 cups (500 ml) of heavy cream • 2/3 cup (150 ml) of espresso coffee • ½ cup (100 g) of sugar • ¼ oz (8 g) of gelatin sheets • ½ vanilla pod For the sauce we’ll have: • 3,5 oz (100 g) of chocolate • 1/3 cup (80 ml) of espresso coffee Let’s make together the coffee panna cotta: First of all, soak the gelatin sheets in very cold water; then cut the half vanilla pod in half and remove the inner seeds by scraping with the back of a knife. In a saucepan, combine the heavy cream and the coffee… the sugar… the vanilla pod and the seeds, and bring almost to a boil. After the gelatin has softened, squeeze and add to the cream mixture… let it melt for a few seconds, then strain everything. All we have to do now is divide the mixture into 6 moulds of about 4 fluid oz (125 ml) each, after that put them in the fridge for at least 4 hours. Now we’ll prepare the sauce by melting 3,5 oz of dark chocolate in a bain marie; when the chocolate has melted, add the hot coffee. Stir until you have a thick, creamy sauce. Turn the panna cotta out of the moulds, garnish with the chocolate …