Medium coffee beans 40g Black coffee layer
Black coffee liquid 140g Fine sugar 10 grams
Gelatin tablets 1 tablet Milk coffee layer
Black coffee liquid 90 grams Milk 60 grams
Fine sugar 10 grams Gelatin tablets 1 tablet
Milk layer Milk 140
Fine sugar 10 grams Gelatin tablets 1 tablet
Sago 8 grams Butterfly Pea 2 grams
How to make three-color gradient coffee custard Oven-free‼️Summer Dessert☕Three Color Gradient Coffee Panna Cotta Illustration of how to do it 1

Step 1

Milk jelly ingredients as shown in the picture Oven-free‼ ️Summer Dessert☕Illustration of how to make three-color gradient coffee custard 2

Step 2

First, use an ACA North American Electric bean grinding coffee machine to make coffee liquid and put in the coffee beans. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 3

Step 3

Pour pure water Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 4

Step 4

Choose 6 cups, fine grinding settingOven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 5

Step 5

Start the coffee machine Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 6

Step 6

The stopwatch clocked 6 minutes and 30" from grinding the beans to leaching. I loved the speed. Now I started making the custard. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 7

Step 7

black coffee liquid with sugar Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 8

Step 8

The test temperature is between 40℃-50℃ Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 9

Step 9

Soak gelatine sheets in ice water Oven-free‼ ️Summer Dessert☕Illustration of how to make three-color gradient coffee custard 10

Step 10

After melting, pour equal amounts into 7 custard cups and place in the freezer layer of the refrigerator to solidify quickly. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 11

Step 11

During the solidification time, make the middle layer, black coffee liquid, milk, and sugar. After measuring the temperature, put gelatine sheets, pour it on top of the solidified black coffee layer, and continue to put the frozen layer to solidify quickly. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 12

Step 12

Finally, make the milk layer. Microwave the milk.Heat over medium heat to 40℃-50℃, add sugar, gelatin slices, and pour into a custard cup. After this step, place it in the refrigerator. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 13

Step 13

Boil water in a milk pot, add butterfly pea flowers and sago, cook on low heat for 15 minutes, turn off the heat and simmer for 5 minutes. If there is still white core in the sago, continue cooking for a while until there is no white core in the sago and it turns blue. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 14

Step 14

It has distinct layers, just take out the sago and put it in ice water, then put a little on the custard. Oven-free‼ ️Summer Dessert☕Illustration of how to make three-color gradient coffee custard 15

Step 15

The taste is elastic and smooth, and the coffee aroma is long-lasting. Oven-free‼️Summer dessert☕Three-color gradient coffee panna cotta Illustration of how to do it 16

Step 16

I freshly grind the coffee liquid using an ACA North American Electric Bean Grinding Coffee Machine. The coffee has the best aroma and fills the room with fragrance. This coffee machine is compact and does not take up much space. It is suitable for both beans and powder. It can also make tea. It is simple and easy to operate. The straight-fall powder technology does not stick to steam. The filter basket is removable for worry-free cleaning. Cooking techniques for three-color gradient coffee custard

One thing you need to pay attention to when making panna cotta is that gelatine sheets work best between 40℃ and 50℃. When one layer solidifies, pour another layer, so that the layers will not mix. Every time I make panna cotta, I add more Make some coffee, put some milk and sugar, it will taste great in the refrigerator. Let’s make delicious custard.