Step 1

150g mascarpone ➕300 milk ➕40g sugar ➕3g freeze-dried coffee powder, weigh directly in the milk pot.

Step 2

Stir while heating over low heat, and leave the heat when the edges bubble slightly, no need to boil.

Step 3

Soak 15g gelatin tablets in ice water while heating.

Step 4

Squeeze the gelatin dry, add to the custard, and stir until melted.

Step 5

Add another 150g of whipped cream and stir well.

Step 6

Pour into molds and put in the refrigerator for at least 3 hours.

Step 7

At this point, the custard solidifies and demolds and is ready to eat.

Step 8

If you want to decorate it, go on. 40g whipped cream ➕3g sugar, stir until thick yogurt.

Step 9

Drizzled on top of the panna cotta and I drizzled a little more (. -ω-)zzz

Step 10

Sprinkle cocoa powder on the surface and you’re done~

Step 11

Very delicate and silky~