Coffee panna cotta with airy sea buckthorn foam

An inspirational recipe for panna cotta rich in coffee flavor.

Dessert Panna Cotta Coffee
Coffee panna cotta with airy sea buckthorn foam - photo1 | Debic

Ingredients

Panna cotta

1000 ml Debic Panna Cotta

100 g Coffee beans

Coffee jelly

100 ml Coffee

100 ml Coffee liqueur

4 g Gelatine sheets

Sea buckthorn foam

150 ml Debic Culinaire Original

50 ml Sugared water

250 g Sea buckthorn purée

Garnish

10 x Chocolate decoration

Preparation

Group 1

Melt the panna cotta and add the coffee beans. Leave to infuse for 30 minutes and pass through a fine sieve. Pour into the glasses and leave to set in the refrigerator.

For the foam, mix all the ingredients and pour into a 500 ml siphon. Aerate with a gas cartridge and store in the refrigerator.

For the jelly, bring the coffee and liqueur to the boil and add the pre-soaked gelatine. Cool down to room temperature and pour the jelly on top of the set panna cotta.

Assembly

Pipe the sea buckthorn foam à la minute on top of the panna cotta and garnish with a chocolate decoration.

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