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A Decadently Rich Dessert Memory from Paris

Posted By brosbottom On October 25, 2017 @ 1:10 pm In Food News | 2 Comments

Espresso Panna Cottas with Dark Chocolate Ganache

2 tsp powdered gelatin (1/4 oz package of gelatin equals 2 teaspoons)
3/4 cup whole milk
1/3 cup sugar
1 tbsp instant espresso powder
1 1/2 cups heavy or whipping cream

Dark Chocolate Ganache and Hazelnut Garnish
3 oz semisweet chocolate, chopped
3 tbsp heavy or whipping cream
2 tbsp toasted hazelnuts, coarsely chopped (see cooking tip)

1. Have ready four 8- to10- oz old fashioned glasses or use 1-cup ramekins.

2 Place gelatin in a small bowl and cover with 2 tablespoons water to soften, about 5 minutes.

3. In a medium saucepan, whisk together milk and sugar and place over medium-high heat. Whisk until sugar dissolves and bring mixture to a simmer. Remove from heat and whisk in the gelatin until it has completely dissolved, and then the espresso powder until it has also completely dissolved. Stir in the cream until well blended. Transfer mixture to a large (about 4 cup) measuring cup with a spout and pour into the 4 glasses.

4. Place glasses on a baking sheet or tray, cover with plastic wrap, and chill until completely set, 6 hours or overnight.

5. When panna cottas are set, prepare the garnish. In a small bowl set over but not touching a small saucepan of simmering water, whisk the chopped chocolate and cream together until melted and smooth. (You can also melt the chocolate with the cream in a small bowl in the microwave.) Spoon 1/4 of the melted chocolate over the top of one panna cotta and tip the glass back and forth to form an even layer. Sprinkle some hazelnuts over the chocolate. Repeat with remaining panna cottas. (Panna cottas can be made 2 days ahead. Cover and refrigerate; bring to room temperature 20 minutes before serving to soften the chocolate layer slightly.) Serves 4

Cooking tip: To toast hazelnuts, spread on a rimmed baking sheet and place in a preheated 350 degree F oven until lightly browned and fragrant, about 8 minutes. Watch carefully. Remove and place nuts in a kitchen towel and rub off as much of the skins as possible.

Copyright Betty Rosbottom 2017


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