Mocha Panna Cotta

Recipe by Manami
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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