Cafe gelatin
Yield: 6 Servings **F
Ingredients:
- 1 1/2 c Heavy cream
- 3 tb Sugar
- 1 tb Espresso -- finely ground
- 1 ts Unflavored gelatin **For the Espresso-Gelatin Layer**
- 1 1/4 c Brewed espresso -- strong
- 1 1/4 ts Unflavored gelatin
- 3 tb Sugar **For the Vanilla-Panna-Cott Layer**
- 1 1/2 c Heavy cream
- 1 ts Unflavored gelatin
- 3 tb Sugar
- 1/4 Whole vanilla beans --
Instructions:
Split For the Espresso Panna Cotta: Heat 3/4 cup cream sugar and ground espresso over medium-low heat stirring to dissolve. Bring just to a boil; remove from heat. Steep 5 minutes. Meanwhile pour remaining 3/4 cup cream into the top of a double boiler (not over heat). Sprinkle gelatin over let stand to soften 5 minutes. Add warm espresso mixture; place over simmering water; whisk until gelatin is dissolved 3 to 5 minutes. Strain mixture through cheesecloth-lined strainer. Pour 1/4 cup espresso panna cotta into each of six tall 8-ounce glasses. Cover with plastic; refrigerate until set about 1 hour. For Espresso Gelatin: Place 1/2 cup chilled brewed espresso in a bowl. Sprinkle gelatin over let stand to soften about 5 minutes. Bring sugar and remaining 3/4 cup espresso just to a boil; add to espresso-gelatin mixture; whisk to dissolve. Cool to room temperature. Add 2 tablespoons espresso gelatin to eachglass. Cover; refrigerate to set 40 minutes. Refrigerate remaining espresso gelatin in a small baking dish covered to set. For Vanilla Panna Cotta: Combine 3/4 cup cream and sugar in a saucepan; scrape vanilla seeds into cream add pod and bring just to a boil. Remove from heat. Steep for 5 minutes. Meanwhile in top of a double boiler (not over heat) sprinkle gelatin over remaining 3/4 cup cream; let stand to soften 5 minutes. Pour hot cream over gelatin mixture and set over simmering water; whisk until gelatin dissolves about 5 minutes. Pour through cheesecloth-lined strainer; cool to room temperature. Pour 1/4 cup vanilla panna cotta into each glass. Cover refrigerat 1 1/2 hours to set. To serve spoon remaining espresso gelatin into glasses on top of vanilla layer. Recipe By : Martha Stewart Living June 1996 From: "Dax C. Davis"
