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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This one's from Rose Beranbaum. I loved the rich flavor, though I must admit it was too intense for me to finish at one go. Cooking time does not include refrigeration time Ingredients:
2 1/4 cups heavy cream |
7 tablespoons sugar |
1/4 cup instant coffee granules |
1 1/2 teaspoons gelatin powder |
1 1/2 teaspoons vanilla extract |
chocolate-covered coffee beans or regular coffee beans, for garnish |
Directions:
1. Combine the cream, sugar and coffee in a small saucepan. Sprinkle the powdered gelatin on top and allow to sit for at least 3 minutes to soften ( if it doesn't become moist, stir into the mixture and then allow to sit).
2. Once the gelatin has softened, stir well to combine all the ingredients.
3. Cook over medium heat, stirring constantly, just until bubbles form around the edges.
4. Strain the mixture through a fine mesh strainer or a strainer lined with cheesecloth.
5. Add the vanilla extract and mix well.
6. Divide the panna cotta mixture among 6 small custard cups.
7. Cover tightly with plastic wrap ( making sure that the wrap does not touch the panna cotta's surface) and refrigerate until set, at least 2 hours.
8. Serve cold, garnished with chocolate coffee beans or regular coffee beans.
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