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Ингредиенты
- For the Espresso-Panna-Cot Layer**
- 1 1/2 c. Heavy cream
- 3 Tbsp. Sugar
- 1 Tbsp. Espresso -- finely grnd
- 1 tsp Unflavored gelatin For the Espresso-Gelatin Layer**
- 1 1/4 c. Brewed espresso -- strong
- 1 1/4 tsp Unflavored gelatin
- 3 Tbsp. Sugar For the Vanilla-Panna-Cott Layer**
- 1 1/2 c. Heavy cream
- 1 tsp Unflavored gelatin
- 3 Tbsp. Sugar
- 1/4 whl vanilla beans -- Split
Инструкции
- For the Espresso Panna Cotta: Heat 3/4 c. cream, sugar and grnd espresso over medium-low heat, stirring to dissolve. Bring just to a boil; remove heat. Steep 5 min. Meanwhile, pour remaining 3/4 c. cream into the topof a double boiler (not over heat). Sprinkle gelatin over, let stand to soften, 5 min. Add in hot espresso mix; place over simmering water; whisk till gelatin is dissolved, 3 to 5 min. Strain mix through cheesecloth-lined strainer. Pour 1/4 c. espresso panna cotta into each of six tall 8-oz glasses. Cover with plastic; chill till set, about 1hour. For Espresso Gelatin: Place 1/2 c. chilled brewed espresso in a bowl.
- Sprinkle gelatin over, let stand to soften, about 5 min. Bring sugar and remaining 3/4 c. espresso just to a boil; add in to espresso-gelatin mix; whisk to dissolve. Cold to room temperature. Add in 2 Tbsp. espresso gelatin to eachglass. Cover; chill to set, 40 min. Chill remaining espresso gelatin in a small baking dish, covered, to set. For
- Vanilla Panna Cotta: Combine 3/4 c. cream and sugar in a saucepan; scrape vanilla seeds into cream, add in pod, and bring just to a boil. Remove from heat.
- Steep for 5 min. Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 c. cream; let stand to soften, 5 min.
- Pour warm cream over gelatin mix and set over simmering water; whisk untilgelatin dissolves, about 5 min. Pour through cheesecloth-lined strainer;cold to room temperature. Pour 1/4 c. vanilla panna cotta into each glass.
- Cover, refrigerat 1 1/2 hrs to set. To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 196 | 69% |
| Total Fat 22.29g | 28% |
| Saturated Fat 13.87g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 32mg | 1% |
| Potassium 106mg | 3% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.31g | 13% |
| Protein 1.33g | 2% |
