|Coffee Panna Cotta
Serves: 6 to 8
2 1/4 cups heavy cream
1/4 cup + 3 tablespoons sugar (Sugar in the Raw works best)
1/4 cup finely ground coffee
1 1/2 teaspoons powdered gelatin
1 1/2 teaspoons pure vanilla extract
Chocolate-covered espresso beans, optional
9 (2-ounce) demitasse or 6 small decorative dessert or custard cups
Metal coffee filter or cheesecloth
In small saucepan, stir together the cream, sugar and coffee. Sprinkle gelatin on top and allow to sit for at least 3 minutes.
Stir in gelatin and heat over medium heat for about 3 minutes, stirring constantly, until bubbles form around edge.
Pour liquid through fine strainer or strainer lined with cheesecloth.
Stir in vanilla and pour into serving cups. Cover tightly and chill until set, at least 2 hours and up to 24 hours. Texture will be like custard. Garnish with chocolate-covered espresso beans if desired.
In a 4-cup microwave-safe measure or small saucepan, stir together the cream, sugar and coffee. Sprinkle gelatin on top and allow to sit for 3 to 5 minutes. Stir in gelatin and microwave at high for 5 to 6 minutes, stirring every minute, until bubbles form around edge. Remove from oven and stir once; pour liquid through metal coffee filter or strainer lined with cheesecloth to filter out coffee grounds. Follow directions above.