Cafe gelatin

6 Servings

Ingredients

Quantity Ingredient
**For the Espresso-Panna-Cot
Layer**
1½ cup Heavy cream
3 tablespoons Sugar
1 tablespoon Espresso -- finely ground
1 teaspoon Unflavored gelatin
**For the Espresso-Gelatin
Layer**
1¼ cup Brewed espresso -- strong
1¼ teaspoon Unflavored gelatin
3 tablespoons Sugar
**For the Vanilla-Panna-Cott
Layer**
1½ cup Heavy cream
1 teaspoon Unflavored gelatin
3 tablespoons Sugar
¼ Whole vanilla beans --
Split

Directions

For the Espresso Panna Cotta: Heat ¾ cup cream, sugar and ground espresso over medium-low heat, stirring to dissolve. Bring just to a boil; remove from heat. Steep 5 minutes. Meanwhile, pour remaining ¾ cup cream into the top of a double boiler (not over heat).

Sprinkle gelatin over, let stand to soften, 5 minutes. Add warm espresso mixture; place over simmering water; whisk until gelatin is dissolved, 3 to 5 minutes. Strain mixture through cheesecloth-lined strainer. Pour ¼ cup espresso panna cotta into each of six tall 8-ounce glasses. Cover with plastic; refrigerate until set, about 1 hour. For Espresso Gelatin: Place ½ cup chilled brewed espresso in a bowl. Sprinkle gelatin over, let stand to soften, about 5 minutes.

Bring sugar and remaining ¾ cup espresso just to a boil; add to espresso-gelatin mixture; whisk to dissolve. Cool to room temperature. Add 2 tablespoons espresso gelatin to eachglass. Cover; refrigerate to set, 40 minutes. Refrigerate remaining espresso gelatin in a small baking dish, covered, to set. For Vanilla Panna Cotta: Combine ¾ cup cream and sugar in a saucepan; scrape vanilla seeds into cream, add pod, and bring just to a boil. Remove from heat. Steep for 5 minutes. Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining ¾ cup cream; let stand to soften, 5 minutes. Pour hot cream over gelatin mixture and set over simmering water; whisk until gelatin dissolves, about 5 minutes.

Pour through cheesecloth-lined strainer; cool to room temperature.

Pour ¼ cup vanilla panna cotta into each glass. Cover, refrigerat 1½ hours to set. To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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