Espresso panna cotta

Yield: 4 servings

Measure Ingredient
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
½ cup Sugar

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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