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Coffee Panna Cotta With Coffee Granita and Ice Cream
GREAT BRITISH CHEFS65Ingredients
8Hours
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Ingredients
US|METRIC
4 SERVINGS
- 60 mL espresso
- 1 1/2 vanilla pods
- 350 mL double cream
- 115 mL milk
- 50 grams caster sugar
- salt
- 2 gelatine leaves
- 20 grams instant coffee powder
- oil (for greasing)
- 120 mL espresso
- 250 mL milk
- 250 mL double cream
- 1 vanilla pod
- 2 Tbsp. instant coffee powder
- 6 egg yolks
- 150 grams caster sugar
- 200 mL water
- 50 grams caster sugar
- 60 mL espresso
- 15 grams instant coffee powder
- 3 gelatine leaves (soaked)
- 300 mL coffee (brewed)
- 30 mL espresso
- 150 grams caster sugar
- 1 Tbsp. kahlúa
- 1 Tbsp. coffee extract
- 1 vanilla pod
- 1 Tbsp. vanilla essence
- 12 egg yolks
- 150 grams caster sugar
- 150 mL milk
- 150 mL double cream
- 100 mL espresso
- 1 Tbsp. vanilla essence
- 2 Tbsp. coffee extract
- salt
- instant coffee powder (for dusting)
- 4 egg yolks
- 75 grams caster sugar
- 250 mL milk
- 250 mL double cream
- 20 grams instant coffee powder
- 1 vanilla pod
- 250 mL espresso
- 60 grams caster sugar
- 100 mL water
- 1 1/2 gelatine leaves
- 1 1/2 gelatine leaves (soaked)
- 250 mL espresso
- 100 mL water
- 60 grams caster sugar
- 220 grams butter
- 220 grams caster sugar
- 220 grams self raising flour
- 5 eggs
- 3 Tbsp. coffee extract (Trablit)
- 50 grams ground coffee
- 15 egg whites
- salt
- 2 vanilla pods
- 1 1/2 tsp. cream of tartar
- 385 grams caster sugar
- 180 grams cake flour
- 3 Tbsp. coffee extract (Trablit)
- 50 grams ground coffee
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