This is a very indulgent recipe, perfect for a New Year Eve party or for a classical dessert after dinner.
The smooth aroma of orzo coffee is perfectly complemented by a white or dark chocolate sauce
For the Panna Cotta
300 ml of milk
300 ml of double cream
3 tablespoons of instant orzo coffee
60 g of sugar
1 teaspoon of VegeSet
For the chocolate sauce
100 g of dark chocolate
50 g of double cream
Pour the milk, cream, sugar and instant orzo coffee into a pan. Sprinkle VegeSet evenly on the top, whisk immediately whilst bringing the mixture to almost boiling.
When ready, pour into individual ramekins and let the mix cool down. When cool, leave in fridge to set for a few hours.
Once the panna cotta is full set, it is time to prepare the chocolate sauce!
Thanks to the Marina @tartemaison, from the 'La Tarte Maison' blog for sharing this lovely recipe with us. These delicious aniseed and orzo biscotti are perfect for an afternoon caffe' d'orzo break!
Aniseed and barley have been a perfect couple for centuries. In fact if you fancy adding a different and natural flavour to your Orzocoffee try to brew it with a few aniseeds, it’s a perfect match.
Orzo♥Coffee in the Kitchen
In this blog we experiment and explore with Orzo♥Coffee ... we welcome comments, suggestions, and -most importantly -your stories and recipes ;-)
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