MOCHA PANNA COTTA
nonstick cooking spray
1 1/4 teaspoons
( 1/2 of an envelope)
1 1/2 cups whipping cream or 1 1/2 cups
1/2 cup coffee beans, such as espresso or 1/2 cup
french roast coffee
2 1/2 ounces
bittersweet chocolate, chopped
fleur de sel caramel
FLEUR DE SEL CARAMEL
1/2 cup whipping cream or 1/2 cup
1/4 teaspoon fleur de sel or 1/4 teaspoon
- 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.