Café Liégeois reveals its sweet coffee recipe

As promised, Café Liégeois reveals its fresh and sweet coffee recipe that you can enjoy this summer. Thus, we present to you the method of preparation of Panna Cotta with fresh cream and coffee jelly. Rather simple and fast, these small glasses will satisfy your coffee needs differently. Thank you for taking part in the survey launched on our facebook page!

 

To get started, here are the necessary ingredients you will need:

First step, equip yourself with several small glass verrines that you can reuse to promote ecology!

  • For the coffee jelly, you will need 2.5 ml of gelatin and 125 ml of hot and full-bodied coffee. Then 15 ml of cold water and 30 ml of sugar.
  • For the Panna Cotta cream base, you will need gelatin again, 10 ml. Then, 45 ml of cold water and 75 ml of sugar. Finally, 250 ml of the famous temperate fresh cream and 500 ml of 15% fat cream.
  • For the decoration and the personal touch, don’t hesitate to add chocolates, coffee beans and cookies to impress yourself and your guests!

Now that you are equipped, you can go to the preparation!

For this, we first start by preparing the cream base of Panna Cotta. We mix our 10 ml of gelatin and our 45 ml of cold water in a bowl which is allowed to swell for ten minutes. Meanwhile, heat the 500 ml of 15% fresh cream in a saucepan, adding the 75 ml sugar until it dissolves. We extinguish the fire and add the gelatin and our famous cream in the mixture while stirring with a whip to dissolve completely to give a homogeneous mixture. We recover small glass verrines and fill them to our mix. Cover them with plastic wrap and place them in the refrigerator so that they can’t dry.

For this, we first start by preparing the cream base of Panna Cotta. We mix our 10 ml of gelatin and our 45 ml of cold water in a bowl where we let it expand for ten minutes. Meanwhile, heat the 500 ml of 15% fresh cream in a saucepan, adding the 75 ml of sugar until it dissolves. We extinguish the fire and add the gelatin and our famous cream in the mixture while stirring with a whip until dissolved completely, giving it a homogeneous mixture. We then take our small glass verrines and fill them with our mix. Cover them with plastic wrap and place them in the refrigerator so that they can’t dry.

Now, let’s start our coffee jelly! Café Liégeois offers a selection of coffees that can be used for Panna Cotta. This part of the recipe is the most express and easy: gelatin is mixed with cold water and allowed to expand for 5 minutes. In another container, hot coffee is mixed with sugar while stirring. Finally, the gelatin is added until dissolution and the mixture is allowed to cool before pouring onto the fresh base of the Panna Cotta. Return the small verrines to a cool place for over an hour until frost is formed.

That’s it! Don’t forget your little decorations and don’t hesitate to share with us on instagram your best creations by inserting #Caféliégeois



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