Ingredients
- 2 leaves gelatine
- 2 tbsp milk
- 250 ml double cream
- 250 ml crme frache
- 2 tbsp caster sugar
- 1 vanilla pod, split
- 300 g dark chocolate, 70% cocoa solids
- 45 g unsalted butter
- 50 ml espresso coffee
- 100 g blanched flaked almonds
- 200 g caster sugar
- 50 ml water
Description
Creamy And Silky-smooth In Texture, Frank Bordoni's Individual Panna Cottas Are Served With A Lush-tasting Chocolate And Coffee Sauce...
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter