LAYERED COFFEE PANNA COTTA

LAYERED COFFEE PANNA COTTA
adapted from  :  Christine's Recipe; thanks...
tried & tested  :  zaralovebaking; delicious, smooth & silky...




Ingredients :

    2  tsp  gelatin powder  (about 7 gm)
    3  heaped tsp  coffee powder  (about 6 gm)
250  ml  fresh milk at room temperature
250  ml  whipping cream (dairy)
  60  gm  caster sugar
 1/8  tsp  salt
Milk chocolate bar - shaved, for garnish (optional)
  10  cherries, for garnish (optional)


Method :

1.  Measure out 2 tablespoons of milk from the recipe and mix with the gelatine powder.  Let it sit until softened.  Take out another 3 tablespoons of milk to combine with coffee powder.  Stir and set aside.

2.  Use a saucepan to heat the remaining milk, whipping cream, sugar and salt over medium heat until sugar dissolved.  Stir in the gelatine.  Make sure to dissolve it completely.

3.  Remove from heat.  Pour in the coffee mixture and stir to combine well.  Drain through a fine sieve.  Pour into the cups or jars.  Let them sit for 30 minutes, or until two layers are formed.  Chill in the fridge for at least 3 hours or overnight.  Serve with shaved milk chocolate on top with cherries. (I top with blueberry fruit filling)..yummy... 
(yields :  6 pcs in dadih plastic container)

NOTE :

1.  If you don't want two layers, you can transfer the panna cotta into the fridge once they cool down a bit.
2.  The two layers formed themselves after leaving for 30 minutes before chilling.