Cappuccino panna cotta with Baileys mousse

Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:

For the panna cotta:
3 silver gelatin leaves
150ml strong espresso coffee
250ml double cream
1 vanilla pod, seeds scraped out
125g caster sugar

For the mousse:
250g mascarpone cheese
75g icing sugar
75ml Baileys
Small pinch of salt


Featured in:
November 2014

METHOD
To make the panna cotta place the cream, sugar and vanilla in a pan and heat to 90C. Add the coffee and the gelatin (previously soaked in cold water), mix well and pour in a tray lined with cling film. Refrigerate overnight.

To make the mousse whip all the ingredients together until mousse-like and chill.



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