Panna cotta with coffee

For the richest coffee aroma, use a strong freshly brewed espresso. If you make from instant coffee - brew 2 times stronger than usual.

Ingredients

• cream - 500 ml;
• milk chocolate - 100 g;
• granulated sugar - 50 g;
• gelatin - 1 pack (15 g);
• portion of strong espresso (lungo).

Directions

1. Soak gelatin in not hot water, and leave to infuse until swollen.
2. Melt the chocolate in steam or in the microwave.
3. Pour the cream into the pan and bring to a boil. Remove from heat. Add sugar. Stir.
4. Add melted chocolate to the cream, and stir until smooth.
5. Add the swollen gelatin to the still-hot chocolate-cream mixture and stir until everything dissolves.
6. Last in the mass enters the brewed coffee. Stir until smooth. Pour into prepared molds.
7. Refrigerate for 4-5 hours.