Coffee Panna Cotta with Chocolate Cream
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Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Flavored with coffee and served with a chocolate cream adds a new look to this popular Italian dessert. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served. Check out all of Linda's Puddings, Creams, and Custard Recipes. Coffee Panna Cotta with Chocolate Cream1 envelope of unflavored
gelatin (approximately 2 teaspoons) *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream. In a small bowl, add the coffee granules and 1/2 cup milk; sprinkle the gelatin over the milk; let stand until the gelatin is softened, about 5 minutes. In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin/coffee mixture and whisk to completely dissolve the gelatin. Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin or coffee and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight. To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Pour the Chocolate Cream around the panna cotta. Dot drops of the reserved cream onto the Chocolate Sauce and feather it with a toothpick. Decorate with chocolate-covered coffee beans and serve. Makes 4 to 6 servings (depending on size of the custard cups). Chocolate Cream: Place 1/4 of the cream in a bowl and stir
in the melted chocolate. Gradually stir in the remaining cream, reserving 1
tablespoon for the garnish.
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