How to cook
Soak 0.17 oz (5 g) of gelatin in three cups, along with 2 tbsp (30 ml) of cold water. In another container, mix the liquid cream and milk. Stir.
Measure 1 cup (250 ml) of this mixture and put it on the stove along with 2 tbsp. sugar and 1 tsp. of coffee.
Once the sugar has melted and the mixture is warm, just before it boils (it shouldn't be boiling), remove it from the heat and add the broken dark chocolate. Stir until it has completely melted.
Put one of the gelatins in a container in a water bath and wait for it to liquefy. Add it in a thin stream to the milk chocolate mixture. Mix well and cool it to room temperature.
Prepare 5 cups or bowls and divide the mixture evenly. Approximately 1/3 cup (80 ml) each of the mixture.
Refrigerate for at least an hour until they have slightly set.
Meanwhile, prepare the milk chocolate mixture in the same way. Boil 1 cup (250 ml) of the milk mixture and 2 tbsp. of sugar. Break the chocolate and stir until it has completely dissolved. Finally, add the gelatin that you previously liquefied in a water bath.
Cool it and distribute it over the already hardened first layer. Refrigerate again for 1 hour.
Finally, prepare the mixture for the white Raffaello layer in the same way. Once the chocolate has melted, add 2 tbsp. of coconut shavings.
Cool it and distribute evenly in cups as third layer.
Cover with cling film and refrigerate it overnight.
The next day, sprinkle with some cocoa and serve Three Chocolate Panna Cotta to your loved ones.
A very fresh and delicious dessert, combining several chocolate flavors.