ingredients

125 g of white chocolate
30 coffee beans
200 g (2 dl) whipping cream
1 sheet (about 2 g) of gelatin
15 cl of milk
1 tight espresso

Equipment

1 bowl
1 pestle or 1 propeller robot
1 saucepan
1 salad bowl
1 diver mixer

Steps

Step 1

In advance: put the gelatin in the bowl of cold water, let it inflate. Crush the coffee beans with the pestle or the robot. Put the chopped chocolate in the salad bowl.

2nd step

Assemble: heat the milk; just before the first broth, add the crushed coffee, let infuse 10 min. Squeeze the gelatin into the fist. Warm up the milk in the coffee, remove from the heat just before boiling. Add the gelatin immediately turning, pour on the chocolate, add the cream, mix to smooth. Pour into 4 nice containers, take 6 hours in the fridge.

Step 3

To serve: prepare the espresso, let it cool; if necessary, remove the foam. Pour a thin layer on each panna cotta.

tips

Chef's delight.

We extracted this exquisite recipe from the book of Guy Lassausaie, Lyon, land of cooking. This Best Worker of France, Michelin star since 1994, details 56 recipes well in the taste of time, supported by a classic and safe technique. Ed. Romain Pagès, Chef's notebook collection, 17,50 €.

Natural sweet wine.

G. Lassausaie advises a 15-year-old Maury Mas Amiel at 12-14 ° C: prune, cocoa and toasted notes bring him closer to coffee.