Recipe: Cafe Gelatin
For 6 Persons
Category: Desserts, June 1996 i
**For the Espresso-Panna-Cot
Layer**
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 --
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.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine
Recipe By : Martha Stewart Living, June 1996
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