MOCHA PANNA COTTA
"At Tru, we make this panna cotta in small demitasse cups - it's that rich and flavorful," says Gale Gand, pastry chef at the Chicago restaurant. "Bitter chocolate,and chocolate, sweet salty caramel and crunchy fleur de sel {sea salt} set against the smooth, tangy cream." ;) Chill time - 2 hrs, Midwestern Living, 02/02/09.
Provided by Manami
Categories Gelatin
Time 30m
Yield 12 2 ounce servings
Number Of Ingredients 13
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.
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