Espresso Panna Cotta With Cocoa Whipped Cream Food

ESPRESSO PANNA COTTA

Steps:

• Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
• When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.

COCOA WHIPPED CREAM

Steps:

• Place your mixing bowl and whisk into the refrigerator to chill.
• In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
• With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
• Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
• Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

PANNA COTTA (COOKED CREAM)

Steps:

• In heavy-bottomed saucepan, heat the cream slowly. Add the sugar, almond extract, salt and vanilla bean. Stir well and put aside.
• Bloom the gelatin sheets in cold water until soft, 5 to 10 minutes. Wring gently to removed excess water, and then add to the heated cream and stir well. Pour into a large loaf pan and chill overnight.
• Unmold on a large plate and garnish with the orange marmalade and toasted almonds.