Cappuccino Panna Cotta Recipes

CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE

Steps:

• FOR THE PANNA COTTA
• 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
• 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
• 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
• 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
• overnight.
• FOR THE CHOCOLATE SAUCE
• 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
• 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
• TO UNMOLD THE PANNA COTTA
• 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
• 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE

Steps:

• Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
• Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
• Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
• Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
• To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

COFFEE PANNA COTTA

Steps:

• 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).
• Once the gelatin has softened, stir well to combine all the ingredients.
• Cook over medium heat, stirring constantly, just until bubbles form around the edges.
• Strain the mixture through a fine mesh strainer or a strainer lined with cheesecloth.
• Add the vanilla extract and mix well.
• Divide the panna cotta mixture among 6 small custard cups.
• 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.
• Serve cold, garnished with chocolate coffee beans or regular coffee beans.

COFFEE PANNA COTTA

Steps:

• Mix cream, milk and sugar in a pot and bring to simmering, stirring to dissolve sugar.
• Remove from stove and stir in the liquid coffee and vanilla.
• Soak the gelatine in a bowl of cold water for 5 minutes til squidgy and soft, then drain and squeeze.
• Whisk the gelating into the cream til dissolved and allow to cool.
• Rinse four 125ml ramekins with cold water and just shake dry, then strain the cream mix into each. Refrigerate at least 4 hours.
• To serve, run a knife round the edge, invert onto plate, drizzle with liqueur ( however much you like! ) and scatter with coffee granules.