Dark Chocolate Espresso Panna Cotta
Serves 6 to 8
4 cups heavy cream, 1 quart
1 tablespoon gelatin, a little less than two packages
3/4 cups granulated sugar
1 teaspoon vanilla extract
2 tablespoons instant espresso powder
2 tablespoons dark chocolate cocoa powder, or a preferred chocolate
whipped cream, for topping (see below for recipe)
Pour the cream into a large pan. Sprinkle the gelatin on top. Do not stir. Let dissolve for 10 minutes.
Place the pan on to the stove-top and turn the heat to medium. Begin to stir the mixture.
Once the cream is warm, add the sugar, vanilla extract, espresso powder and cocoa powder. Do not let the mixture boil.
Continually stir the cream until the gelatin, espresso and cocoa powder dissolves completely. It will look clumpy at first, but do not fear. Continue to stir until the cream is smooth.
Pour the cooked cream through a fine sieve over a large bowl (the sieve is to catch bits of cocoa powder that did not dissolve properly). Ladle the panna cotta into individual serving ramekins or keep in the bowl. Cover and refrigerate at least four to six hours before serving.
Once the panna cotta is set, serve cold and top with whipped cream.
For the whipped cream
1 cup cream
1/2 cup crème fraiche
3 teaspoons sugar
seeds from 1 vanilla bean
2 teaspoons vanilla extract
In a large chilled bowl, place 1 cup cream, 1/2 cup crème fraiche, 1 tablespoon sugar and 2 teaspoons vanilla extract.
With an electric mixer, whip on medium until peaks form. Place in an airtight container and keep in the fridge until ready to use.