Espresso Panna Cotta Food

ESPRESSO PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat., Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes. , Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

ESPRESSO MARBLED PANNA COTTA

Steps:

• Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
• Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
• Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
• Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
• Stir into cream mixture and simmer for 1 minute longer.
• Remove vanilla bean & allow mixture to cool.
• Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
• Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.

ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM

Steps:

• First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
• Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
• Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
• Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.

WHITE CHOCOLATE PANNA COTTA WITH ESPRESSO SYRUP

Steps:

• In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted., Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set. , In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup.

MOCHA PANNA COTTA

Steps:

• MOCHA PANNA COTTA:.
• Lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside.
• Place the water in a small bowl; Sprinkle gelatin over the surface.
• Let stand for 5 minutes to soften.
• In a medium saucepan, combine the whipping cream, coffee beans and sugar.
• Heat over medium-low heat until the mixture almost comes to boiling.
• Remove from heat.
• Add softened gelatin; stir until it dissolves.
• Let stand for 5 minutes to infuse with the coffee flavor.
• Place the chocolate in a medium bowl.
• Strain the hot cream mixture through a fine-mesh sieve into the chocolate.
• Gently whisk to melt the chocolate.
• Whisk in sour cream until smooth.
• Pour into prepared cups.
• Chill in the refrigerator until the panna cotta is firm, at least 2 hours.
• FLEUR DE SEL CARAMEL:
• Put 3/4 cup granulated sugar in a high-sided medium saucepan.
• Spoon 1/4 cup water down the inside walls of the pan and let it seep into the sugar to soak it.
• This will take about 1 minute.
• Draw your finger in a cross through the middle of the sugar to help the water seep in, if needed.
• Heat the sugar over high heat until the sugar comes to boiling.
• Continue boiling the sugar, without stirring, until it turns evenly amber in color.
• Watch closely to prevent burning the sugar.
• Immediately remove heat and slowly add 1/2 cup whipping cream or heavy cream, stirring gently but carefully with a wooden spoon. (The mixture is extremely hot and will bubble up slightly.)
• Let the caramel cool before stirring in 1/4 teaspoon fleur de sel or sea salt.