500 ml cream 35% fat + 100 ml for serving
• 60 g sugar
• 120 ml freshly brewed Onesto Espresso or decaffeinated coffee
• 5 leaves gelatine
•Soak gelatine in cold water for 5 minutes. Place cream, sugar and brewed coffee into a saucepan and bring to a boil. Take off the heat. Drain soaked gelatine and place into the cream mixture, mix until gelatine is fully dissolved. Pour the cream mixture into serving glasses, cool to room temperature and then refrigerate for 3 hours until set. Before serving, whip remaining cream to stiff peaks and spoon on top of panna cotta. Decorate with chocolate shaves.
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