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Bitter Chocolate Pannacotta with Espresso Cream

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Join date : 2011-11-09

PostSubject: Bitter Chocolate Pannacotta with Espresso Cream Fri Dec 09, 2011 8:27 am

Ingredients:

For The Dark Chocolate Layer:


1/2 Cup Milk
1 Teaspoon Plain Gelatin
1 Cup Heavy Cream
2 Tablespoons Granulated Sugar (Adjust As Needed)
3 Ounces Dark Bitter Chocolate

For The Cappuccino Layer:

1/2 Cup Milk
1 1/4 Teaspoon Plain Gelatin
1 Cup Heavy Cream
3 Tablespoons Sugar (Adjust To Your Taste)
2-3 Teaspoons Instant Coffee (Adjust As Needed ~ See Above)

To Garnish:

Sweetened Whipped Cream
Shaved Chocolate

1. For the chocolate layer, place the gelatin in a small bowl with the milk and stir to soften the gelatin.

2. In a small saucepan heat the cream with two tablespoons of sugar until simmering, then break up the chocolate and stir until melted into the cream. Whisk the softened gelatin and milk into the chocolate mixture until smooth, and pour this chocolate layer into four (4 ounce) glass tumblers and refrigerate until firm.

3. For the cappuccino layer, soften the gelatin once again in the milk.

4. In a saucepan add the cream, half the sugar, and 2 teaspoons of the coffee and heat until simmering.

5. Taste, and add additional coffee powder or sugar as needed.

6. Remove from the heat and use a hand mixer or immersion blender to beat the coffee mixture until it is very foamy.

7. Pour evenly over the top of the chocolate layer in each of the tumblers, spooning on the foam at the bottom of the pot on top to resemble a cappuccino drink.

8. Return to the refrigerator and cool until firm.

9. To serve use a star tip on a piping bag, or a small spoon to add a dollop of the whipped cream to each panna cotta and then sprinkle with some shaved chocolate on top.

Serve immediately.


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Bitter Chocolate Pannacotta with Espresso Cream

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