Panna Cotta al Caffe (Coffee Flavored Cooked Cream) Recipe

Italian Dessert

Ingredients:

1 sm. cup (about 4 oz/120ml) very strong espresso coffee, brewed
1 cup (8oz/240ml) heavy cream
1/4 cup (2oz/60g) sugar
1 envelope (1 tsp./1/4oz/7g) unflavored powdered gelatin
coffee beans for decoration

Directions:

Pour half the cream into a saucepan, add the sugar and espresso, and heat almost to boil. Remove from the heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.

Using a hand blender, whip the remaining cream into soft peaks. Remove 6 TBSP of the whipped cream and place in a pastry bag fittet with a fluted tip and refrigerate. Using a spatula, gently fold the remaining soft whippped cream into the gelatin mixture.

Pour the cream mixture into 2 individual ring or round molds and refrigerat for about 3 hours.

To serve, immerse the base of each mold into boiling water for 5 seconds and invert onto serving plates. Using the pastry bag, pipe cream rosettes onto the molds, then decorate with coffee beans."

This simple desert can be flavored many ways, with chocolate, cinnamon, lemon or orange zest, or strained fruit such as strawberries, raspberries, or blackberries. Once unmolded, it can be kept in the refrigerator for up to 12 hours undecorated or for up to 6 hours decorated. You can even make a large quantity, pour into molds, and freeze them for up to 3 months. Let the cream come to room temperature before unmolding and serving.

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Submitted 6/13/05.
Source: The De Medici Kitchen, by Lorenza De Medici
Submitted By: Rick Smith
rick@dragons.net
Panna Cotta al Caffe (Coffee Flavored Cooked Cream)