Level: easy

Preparation: 30 minutes

Cooking: 5 minutes

Servings: 6

Author: Matilde Vicenzi

  • 1 & ¼ cup of fresh cream
  • 5/8 cup of caster sugar
  • 2 tablespoons of milk
  • 0,7 oz of agar-agar
  • 1 small cup of espresso coffee
  • 4 tablespoons of powdered sugar
  • Vicenzovo Ladyfingers
  1. Melt the agar-agar with fresh milk inside a glass.
  2. 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.
  3. Remove the saucepan from the stove and let it cool down completely; stir a few times.
  4. Meanwhile, whip the remaining cream, which should be very cold from the fridge.
  5. Blend it in cream and coffee, now cold, and stir gently. Divide the mixture into 6 dome-shaped molds. 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.
  6. 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.
  7. Once the mixture is ready, pass the blade of a knife on the edge of each mold and turn them over on a plate.

Note: if you don’t have dome-shaped molds, you can use small bowls or glasses. Simply lay the ladyfingers on the bottom and cover with coffee panna cotta.

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