Espresso Panna Cotta With Cocoa Whipped Cream Recipes

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:

• Place your mixing bowl and whisk into the refrigerator to chill.
• In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
• With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
• Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
• Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

Steps:

• Preheat the oven to 350 degrees F.
• Melt the chocolate with the butter in the top of a double boiler; set aside to cool. In an electric mixer with a paddle attachment (or by hand, with a spoon), mix the sugar and eggs until lightened in color, about 1 minute. Pour in the cooled chocolate-butter mixture, then beat or stir in the 1/2 cup cream, vanilla, and salt. Beat well, scraping down the sides of the bowl as you go. Add the flour and mix just until blended. Divide the mixture between 4 (6-ounce) oven-proof cappuccino cups. (They should be filled to 1/4-inch below the rim of the cup.) Put them on a baking sheet and bake for 30 to 35 minutes, just until the tops begin to crack. Do not over bake (the top should be crisp but the interior soft). Let them cool for about 15 minutes while you make the whipped cream.
• Dissolve the espresso powder in the remaining 1 cup of heavy cream, then whip the cream until it forms soft peaks. Put a dollop of the flavored whipped cream on each warm "cappuccino" and garnish with a dusting of cocoa. Serve warm.

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat., Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes. , Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.