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Receta Espresso Panna Cotta
by Global Cookbook

Espresso Panna Cotta
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  Raciónes: 4

Ingredientes

  • 2 c. Heavy cream
  • 1/4 c. Heavy cream, chilled
  • 1/4 c. Fresh espresso beans, coarsely grnd
  • 1 x Vanilla bean, split lengthwise
  • 1 Tbsp. Unflavored gelatin
  • 1/2 c. Sugar

Direcciones

  1. Place 2 c. of the cream and espresso beans in a medium saucepan.
  2. Scrape the vanilla bean and add in the seeds and whole bean into the cream mix and bring to a boil. Remove from heat, cover and let mix steep for 30 min. Remove the vanilla bean and strain the mix through a fine strainer into a clean saucepan and bring to a simmer.
  3. Sprinkle the gelatin over the remaining 1/4 c. of chilled cream, and let sit for 5 min. Return the espresso cream to a simmer. Whisk in the dissolved gelatin and sugar till smooth. Pour mix into four 1/2 c. ramekins. Refrigeratetill set, at least 2 hrs.