Cappuccino Pannacotta - cooking recipe

Ingredients

1 1/4 cups heavy cream
3/4 cup milk
1/4 cup sugar
1/2 cup strong coffee
2 tsp powdered gelatin
None None White Chocolate Mousse Topping
3/4 cup cream
4 oz white chocolate, grated
2 None large eggs, separated
1 tbsp sugar
None None chocolate-coated coffee beans to decorate

Preparation

To make the chocolate pannacotta base, combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle the gelatin over the top, whisking lightly to combine and dissolve the gelatin. Strain the coffee mixture into 8 (1/2 cup) glass ramekins or glass coffee cups. Place on a tray and refrigerate until set.
To make the white chocolate mousse, heat the cream in a small saucepan until it just comes to a boil, then remove from the heat. Add the chocolate and whisk until melted. Next, beat the egg yolks and sugar in a medium bowl until combined. Gradually whisk the hot cream into the egg mixture. Refrigerate until cold and lightly set, stirring occasionally. Meanwhile, whisk the egg whites in a clean small bowl with an electric mixer until soft peaks form, then fold into the white chocolate mixture.
Spoon the white chocolate mousse over the coffee mixture in glasses and refrigerate until ready to serve.
To serve, top with chocolate-coated coffee beans.