Cafe Gelatin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
**For the Espresso-Panna-Cot,
Layer**,
1 1/2 cup: Heavy cream,
3 tbsp: Sugar,
1 tbsp: Espresso, finely ground
1 tsp: Unflavored gelatin,
**For the Espresso-Gelatin,
Layer**,
1 1/4 cup: Brewed espresso, strong
1 1/4 tsp: Unflavored gelatin,
3 tbsp: Sugar,
**For the Vanilla-Panna-Cott,
Layer**,
1 1/2 cup: Heavy cream,
1 tsp: Unflavored gelatin,
3 tbsp: Sugar,
1/4: Whole vanilla beans --,
Split,
Directions:
For the Espresso Panna Cotta: Heat 3/4 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
3/4 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 1/4 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 1/2 cup chilled brewed espresso in
a bowl. Sprinkle gelatin over, let stand to soften, about 5 minutes.
Bring sugar and remaining 3/4 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 3/4 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 3/4 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 1/4 cup vanilla panna cotta into each glass. Cover, refrigerat 1
1/2 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"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
espresso over medium-low heat, stirring to dissolve. Bring just to a
boil; remove from heat. Steep 5 minutes. Meanwhile, pour remaining
3/4 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 1/4 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 1/2 cup chilled brewed espresso in
a bowl. Sprinkle gelatin over, let stand to soften, about 5 minutes.
Bring sugar and remaining 3/4 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 3/4 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 3/4 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 1/4 cup vanilla panna cotta into each glass. Cover, refrigerat 1
1/2 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"
~0500
Source from luhu.jp