Pannacotta Affogato

Theres no better habit to end a long Italian lunch taking into consideration this memorable dessert.

The ingredient of Pannacotta Affogato

• 600ml thickened cream
• 200ml milk
• 150g caster sugar
• 1 vanilla bean split seeds scraped
• 3 gold strength gelatine leaves see note
• 1 cup 250ml sound solid espresso coffee
• 1 2 cup 110g caster sugar
• 1 3 cup 80ml frangelico hazelnut liqueur

The Instruction of pannacotta affogato

• place cream milk sugar and vanilla pod and seeds in a saucepan greater than low heat stirring to end sugar bring to just below boiling point later remove from heat and stand for 15 minutes to infuse soak the gelatine leaves in chilly frosty water for 5 minutes to soften
• meanwhile gently reheat the cream fusion on top of higher than low heat squeeze gelatine to remove excess liquid later amass leaves to cream and protest until dissolved cool slightly after that strain and pour into six 1 cup 250ml latte glasses cover subsequently plastic wrap and chill overnight until set
• for the coffee syrup place coffee and sugar in a small saucepan greater than low heat and mix up until the sugar dissolves simmer for 2 3 minutes until slightly thickened subsequently next remove from the heat allow to cool completely excite in the liqueur subsequently next pour over the pannacottas just early serving

Nutritions of Pannacotta Affogato

calories: 588 418 calories
calories: 38 grams fat
calories: 25 grams saturated fat
calories: 53 grams carbohydrates
calories: 53 grams sugar
calories: n a
calories: 3 grams protein
calories: 110 milligrams cholesterol
calories: 57 18 milligrams sodium
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calories: nutritioninformation