Recipe - Cafe Gelatin

**For the EspressoPannaCot
Layer**
1 One half cup Heavy cream
3 tablespoon Sugar
1 tablespoon Espresso finely ground
1 teaspoon Unflavored gelatin
**For the EspressoGelatin
Layer**
1 One fourth cup Brewed espresso strong
1 One fourth teaspoon Unflavored gelatin
3 tablespoon Sugar
**For the VanillaPannaCott
Layer**
1 One half cup Heavy cream
1 teaspoon Unflavored gelatin
3 tablespoon Sugar
One fourth Whole vanilla beans
Split

For the Espresso Panna Cotta: Heat Three fourths cup cream, sugar and ground espresso
over mediumlow heat, stirring to dissolve. Bring just to a boil; remove
from
heat. Steep 5 minutes. Meanwhile, pour remaining Three fourths cup cream into the
top
of a double boiler (not over heat). Sprinkle gelatin over, let stand to
soften, 5 minutes. Add warm espresso mixture; place over simmering water;
whisk until gelatin is dissolved, 3 to 5 minutes. Strain mixture through
cheeseclothlined strainer. Pour One fourth cup espresso panna cotta into each of
six tall 8ounce glasses. Cover with plastic; refrigerate until set, about
1
hour. For Espresso Gelatin: Place One half cup chilled brewed espresso in a
bowl.
Sprinkle gelatin over, let stand to soften, about 5 minutes. Bring sugar
and
remaining Three fourths cup espresso just to a boil; add to espressogelatin mixture;
whisk to dissolve. Cool to room temperature. Add 2 tablespoons espresso
gelatin to eachglass. Cover; refrigerate to set, 40 minutes. Refrigerate
remaining espresso gelatin in a small baking dish, covered, to set. For
Vanilla Panna Cotta: Combine Three fourths cup cream and sugar in a saucepan; scrape
vanilla seeds into cream, add pod, and bring just to a boil. Remove from
heat.
Steep for 5 minutes. Meanwhile, in top of a double boiler (not over heat),
sprinkle gelatin over remaining Three fourths cup cream; let stand to soften, 5
minutes.
Pour hot cream over gelatin mixture and set over simmering water; whisk
until
gelatin dissolves, about 5 minutes. Pour through cheeseclothlined
strainer;
cool to room temperature. Pour One fourth cup vanilla panna cotta into each glass.
Cover, refrigerat 1 One half hours to set. To serve, spoon remaining espresso
gelatin into glasses on top of vanilla layer.

Posted to MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996