SERVING: 6 people
AUTHOR: Matilde Vicenzi
300 ml of fresh cream
60 grams of caster sugar
2 tablespoons of milk
2 grams of agar-agar
1 small cup of espresso coffee
4 tablespoons of powdered sugar
Melt the agar-agar with fresh milk inside a glass.
Boil half the cream with sugar and coffee in a saucepan and add the milk with agar-agar. Keep stirring and let it cook for 2-3 minutes after it has started simmering. The mixture will tend to thicken. Try to maintain a creamy consistency, because the more the mixture will cook, the more it will solidify.
Remove the saucepan from the stove and let it cool down completely; stir a few times.
Meanwhile, whip the remaining cream, which should be very cold from the fridge.
Blend it in cream and coffee, now cold, and stir gently. Divide the mixture into 6 dome-shaped moulds. Let them slightly cool down and lay the ladyfingers down on them. Cover with wrap and place in the refrigerator for at least 3 hours. Agar-agar usually thickens without being stored in the refrigerator, but since the mixture also contains cream it is better to store it in a cool place.
Once the mixture is ready, pass the blade of a knife on the edge of each mould and turn them over on a plate.
Note: if you don’t have dome-shaped moulds, you can use small bowls or glasses. Simply lay the ladyfingers on the bottom and cover with coffee panna cotta.