Coffee Panna cotta and Ladyfingers

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

1 pack of Savoiardo Vicenzovo Ladyfingers

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 Vicenzovo 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.