Cappuccino Panna Cotta Recipes

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.

CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE

Steps:

• FOR THE PANNA COTTA
• 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
• 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
• 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
• 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
• overnight.
• FOR THE CHOCOLATE SAUCE
• 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
• 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
• TO UNMOLD THE PANNA COTTA
• 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
• 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

COFFEE PANNA COTTA

Steps:

• In a small bowl, sprinkle the gelatin over the water and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the milk, vanilla bean, ground coffee, and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Strain through a fine strainer or chinois. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered for 2 hours. Dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups).

COFFEE PANNA COTTA

Steps:

• 1. Place 1/4 cup hot coffee in a small heatproof glass bowl. Sprinkle gelatin over the coffee; stir to mix. Let stand for 5 minutes. 2. Meanwhile, whisk the remaining 3/4 cup coffee, yogurt, milk, 2 teaspoons brandy, vanilla and cinnamon in a medium bowl. 3. Microwave the coffee-gelatin mixture, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 40 seconds. (Alternatively, set the bowl in a small skillet of simmering water until the gelatin has dissolved completely.) Stir until smooth. Add granulated sugar and stir until dissolved. 4. Slowly whisk the gelatin mixture into the yogurt mixture. Refrigerate, stirring occasionally, until it just begins to thicken, 30 to 45 minutes. 5. Beat the cream with a whisk or electric mixer until soft peaks form. Whisk into the yogurt mixture until smooth. Divide among six 4-ounce (1/2-cup) custard cups. Cover and refrigerate until the panna cotta is chilled and set, at least 4 hours and up to 3 days. 6. To prepare sauce: Combine brown sugar and 3 tablespoons coffee in a small skillet. Bring to a boil over medium-high heat, stirring frequently, until the liquid is reduced by half, about 2 minutes. Remove from the heat and pour in 2 tablespoons brandy. Tilting the pan away from you, use a long-handled match (or grill lighter) to carefully ignite the liquid, gently shaking the pan until the flames subside. Let cool slightly. 7. To serve: Run a knife around the cups to loosen the panna cotta. One at a time, set the cups in hot water for 30 to 40 seconds, then invert onto a serving plate, holding the cup and plate tightly together. If it doesn't unmold, carefully run the knife around the edge of the cup to loosen the panna cotta again, then invert onto the plate. Drizzle each panna cotta with a little of the sauce. To Make Ahead: Cover and refrigerate panna cottas and sauce for up to 3 days. Heat the sauce for a few seconds before using. | Equipment: Six 4-ounce (1/