Thursday, July 29, 2010

Espresso Panna Cotta

I bought heavy cream for some recipe and as the supermarket didn't have a small pack I ended up buying the quarter sized pack .I needed only one cup for the cooking and had 3 cups of heavy cream left, so I searched for a recipe that can use the remaining heavy cream and came upon this recipe from Giada of Everyday Italian.This is my variation of that recipe.We liked this so much, I think the next time I am  going to buy heavy cream will be to make just this.
1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
21/2  teaspoons instant espresso powder
1/4 cup sugar
Pinch of salt
Whipped cream
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses or whatever dish you plan to serve this in, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour or you can place a cling film in contact with the top layer so that Panna Cotta won't form a skin when set. Chill until set, at least 6 hours and up to 2 days.

When ready to serve,remove the cling film and garnish it with some whipped cream  you can also sprinkle chocolate shavings over each panna cotta and serve

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