Awakens all the senses: Pancota Coffee - Walla! Food

2022-04-13T11:11:47.601Z

An upgraded pancake recipe with coffee flavors and chocolate syrup. Enter the recipe >>

Stimulates all the senses: Pancota Coffee

A particularly delicious dessert: what's more fun and refreshing than a pancake?

Pancota with a twist (spoiler: Landover Coffee espresso capsules) of course

In collaboration with the coffee manufacturer - Landover Coffee

13/04/2022

Wednesday, 13 April 2022, 06:35 Updated: 10:21

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In the video: Pancota Coffee with a Twist (Editing: Gilad Manheim)

Pancota is a classic Italian dessert, based on cream, gelatin, sugar and vanilla.

It is cool and refreshing, especially in the summer months, it can be a wonderful dessert on Passover, thanks to the fact that it does not contain flour, and of course it also stars on Pentecost.

This time we prepared our pancake a little differently.

We added an espresso dish from Landover coffee capsules, which upgrades it miraculously, the combination of the cream with the coffee creates a dessert with great, interesting flavors, which turn every bite into a real and sensational celebration.

Pancota Coffee

Recipe By: The Coffee Maker - Landover Coffee

20 minutes work
Five hours in total
Easy to prepare
Silicone 12 sockets

Italian
vegetarian
Recipes for Passover
milky
desserts
kosher

Pancota Coffee (Photo: Styling: Yael Magen)

Ingredients

For the coffee layer:
- 7 g gelatin (powder)
- 30 ml (2 tablespoons)
- 190 ml (cup + 3/4)
- 60 ml Landover Coffee Grade 8 espresso (2 whips)
- 30 grams of sugar (12/2 tablespoons)
For the coffee pancake layer:
- 13 g gelatin (powder)
- 60 ml (1/4 cup)
- 240 ml for milk (a cup)
- 250 ml for sweet cream (box)
- 60 ml Landover Coffee Grade 8 espresso (2 whips)
- 50 grams of sugar (1/4 cup)
For chocolate sauce:
- 100 grams of dark chocolate
- 100 ml sweet cream (1/3 cup + 2 tbsp)
For the conversion table, click here>

Preparation

How do you make coffee pancakes?

1
Prepare the coffee layer:
Mix the gelatin and water in a bowl and set aside for 10 minutes until all the water is absorbed.
2 Mix the water, espresso and sugar in a pot and bring to a boil.
Add the stabilized gelatin and stir until it melts.
3 Pour the hot liquid into molds up to a third high and transfer the molds to the freezer.
4
Meanwhile, prepare the pancake layer:
Mix the gelatin and water in a bowl and set aside for 10 minutes until all the water is absorbed.
5 In a saucepan, mix the milk, sweet cream, espresso and sugar and bring to a boil.
Add the stabilized gelatin and stir until it melts.
6 Remove the molds from the freezer and make sure the first layer has stabilized (if not, return to the freezer).
Fill the pans almost to the brim with the pancake mixture and refrigerate for 3-4 hours, or until the dessert is completely set.
7
Before serving, prepare the chocolate sauce:
Melt the chocolate and cream in the microwave or on a Ben Mary and mix well to a smooth, even sauce.
Coolers.
8 Remove the pancake from the pans and place on serving plates.
Pour over the chocolate sauce, sprinkle with cocoa beans and serve.

Pankota Cafe (Photo: Alon Mesika, Styling: Yael Magen)