Cappuccino Panna Cotta Recipes

Steps:

• FOR THE PANNA COTTA
• 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
• 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
• 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
• 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
• overnight.
• FOR THE CHOCOLATE SAUCE
• 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
• 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
• TO UNMOLD THE PANNA COTTA
• 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
• 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.

Steps:

• In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
• In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
• Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
• In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

Steps:

• In a small bowl, sprinkle the gelatin over the water and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the milk, vanilla bean, ground coffee, and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Strain through a fine strainer or chinois. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered for 2 hours. Dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups).

Steps:

• 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, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
• When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.

Steps:

• Mix cream, milk and sugar in a pot and bring to simmering, stirring to dissolve sugar.
• Remove from stove and stir in the liquid coffee and vanilla.
• Soak the gelatine in a bowl of cold water for 5 minutes til squidgy and soft, then drain and squeeze.
• Whisk the gelating into the cream til dissolved and allow to cool.
• Rinse four 125ml ramekins with cold water and just shake dry, then strain the cream mix into each. Refrigerate at least 4 hours.
• To serve, run a knife round the edge, invert onto plate, drizzle with liqueur ( however much you like! ) and scatter with coffee granules.

Steps:

• Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla paste.
• Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
• Pour mixture through a fine sieve strainer into 6 x 125ml individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
• To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.