Ingredientes para Mocha Panna Cotta
- Nonstick Cooking Spray
- 1/4 cup water
- Unflavored Gelatin
- 1 cup heavy whipping cream
- 1/4 cup whole coffee beans
- 1/4 cup granulated sugar
- Bittersweet Chocolate
- 1/4 cup sour cream
- Caramel
- 3/4 cup granulated sugar
- Fleur De Sel
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Cómo preparar Mocha Panna Cotta
- Lightly coat twelve 2-ounce demitasse cups with cooking spray and set aside.
- In a small bowl, sprinkle 2 teaspoons of gelatin over 1/4 cup of cold water. Let stand for 5 minutes to soften.
- In a medium saucepan, combine 1 cup heavy whipping cream, 1/4 cup granulated sugar, and 1/4 cup whole coffee beans.
- Heat over medium-low heat, stirring occasionally, until the mixture almost comes to a simmer. Do not boil.
- Remove from heat and stir in the softened gelatin until completely dissolved.
- Let the mixture stand for 5 minutes to allow the coffee flavor to infuse.
- Strain the cream mixture through a fine-mesh sieve into a medium bowl containing 4 ounces (113g) of finely chopped bittersweet chocolate.
- Gently whisk until the chocolate is completely melted and the mixture is smooth.
- Stir in 1/4 cup sour cream until well combined.
- Pour the mixture into the prepared demitasse cups.
- Chill in the refrigerator for at least 2 hours, or until firm.
- **For the Fleur de Sel Caramel:**
- In a high-sided medium saucepan, combine 3/4 cup granulated sugar and 1/4 cup water.
- Heat over high heat until the sugar dissolves and turns a deep amber color. Do not stir; swirl the pan occasionally to distribute the heat evenly.
- Immediately remove from heat and carefully whisk in 1/2 cup heavy whipping cream. The mixture will bubble vigorously.
- Let the caramel cool slightly, then stir in 1/4 teaspoon fleur de sel (sea salt).
- Once the panna cotta is set, drizzle the caramel over the top and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
75g
Fat
58g
Carbs
6g
