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Cafe Gelatin

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.5) by 2 users

Ingredients:

**For the Espresso-Panna-Cot
Layer**
1 1/2 cup Heavy cream
3 tbsp Sugar
1 tbsp Espresso -- finely ground
1 tsp Unflavored gelatin
**For the Espresso-Gelatin
Layer**
1 1/4 cup Brewed espresso -- strong
1 1/4 tsp Unflavored gelatin
3 tbsp Sugar
**For the Vanilla-Panna-Cott
Layer**
1 1/2 cup Heavy cream
1 tsp Unflavored gelatin
3 tbsp Sugar
1/4 Whole vanilla beans --
Split

Instructions:

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" date: Sat, 13 Jul 1996 07:12:31
~0500