Yield: 4 servings
|2 cups||Heavy cream|
|¼ cup||Heavy cream; chilled|
|¼ cup||Fresh espresso beans; coarsely ground|
|1||Vanilla bean; split lengthwise|
|1 tablespoon||Unflavored gelatin|
1. Place 2 cups of the cream and espresso beans in a medium saucepan.
Scrape the vanilla bean and add the seeds and whole bean into the cream mixture and bring to a boil. Remove from heat, cover and let mixture steep for 30 minutes. Remove the vanilla bean and strain the mixture through a fine strainer into a clean saucepan and bring to a simmer.
2. Sprinkle the gelatin over the remaining ¼ cup of chilled cream, and let sit for 5 minutes. Return the espresso cream to a simmer. Whisk in the dissolved gelatin and sugar until smooth. Pour mixture into four ½ cup ramekins. Chill until set, at least 2 hours.
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