50 cl UHT cream
80 g caster sugar
4 g gélatine leaves
2 nice teaspoons instant cappuccino (or instant coffee)
100 g Isigny Sainte-Mère crème fraiche
10 g icing sugar
Cacao powder and/or chocolate chips
Soften the gelatine leaves in cold water.
Heat the liquid cream with the sugar and the soluble cappuccino.
Add the gelatine wrung out between your hands and melt it while stirring.
Divide into 4 verrines (or ramekins) and leave to set in the fridge for at least 2 hours.
Just before serving, whip the thick cream with an electric mixer. Pour in the icing sugar while whipping and stop when the cream is firm
Spread it on each panna cotta using a piping bag.
Sprinkle with cocoa powder and/or chocolate shavings.