Mocha Panna Cotta Food

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.

MOCHA PANNA COTTA

Steps:

• In a small bowl, sprinkle the gelatin over the cold water.
• In a saucepan, whisk the cream and milk to heat up. When it is hot to the touch, stir in the espresso powder, sugar, and salt until dissolved.
• Pour the hot milk mixture over the chopped chocolate in large bowl and stir until dissolved and incorporated. Whisk one cup of the hot milk mixture into the dissolved gelatin to combine and melt the gelatin. Return the gelatin mixture to the chocolate milk and whisk to fully combine.
• Pour into 8 8-ounce-size ramekins, filling halfway. Chill for 3 hours or up to overnight. To serve, dip the ramekin into hot water for a few seconds and run a small knife around the edges to release the custard. Turn out onto a plate and garnish with chopped chocolate.

CAPPUCCINO PANNA COTTA

Steps:

• In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
• In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
• Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
• In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

GREEN TEA PANNA COTTA

Steps:

• Add green tea, milk, cream and sugar in a pan and heat slowly till sugar is completely dissolved and the mixture is about to boil.
• Remove from the heat and allow the mixture to"brew" for 10 minutes.
• Strain the infusion back into a clean pan.
• Soak the gelatine in 3 tablespoons of warm water until it is spongy.
• Whisk into the cream mixture and heat gently until the gelatine has dissolved.
• Pour into 4 lightly greased 150ml (5 fl oz) moulds or chinese teacups.
• Refrigerate till they are set.
• Serve them in the pretty teacups when ready, or turn them out onto individual plates.