New This Month

Cafe Gelatin

1

This tall dessert has three flavors of gelatin; each one is also good served on its own.

  • Servings: 6

Source: Martha Stewart Living, June 1996

Ingredients

For the Espresso-Panna-Cotta Layer

  • 1 1/2 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon finely ground espresso
  • 1 teaspoon powdered unflavored gelatin

For the Espresso-Gelatin Layer

  • 1 1/4 cups strong brewed espresso, chilled
  • 1 1/4 teaspoons powdered unflavored gelatin
  • 3 tablespoons sugar

For the Vanilla-Panna-Cotta Layer

  • 1 1/2 cups heavy cream
  • 1 teaspoon powdered unflavored gelatin
  • 3 tablespoons sugar
  • 1/4 vanilla bean, split

Directions

  1. To make the espresso panna cotta: Heat 3/4 cup cream, sugar, and ground espresso over medium-low heat, stirring to dissolve. Bring just to a boil; remove from heat. Steep 5 minutes.

  2. Meanwhile, pour remaining 3/4 cup cream into the top of a double boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5 minutes. Add warm espresso mixture. Place over simmering water; whisk until gelatin is dissolved, 3 to 5 minutes. Strain mixture through a cheesecloth-lined strainer.

  3. Pour 1/4 cup espresso panna cotta into each of six tall 8-ounce glasses. Cover with plastic; refrigerate until set, about 1 hour.

  4. To make the espresso gelatin: Place 1/2 cup chilled brewed espresso in a bowl. Sprinkle gelatin over; let stand to soften, about 5 minutes.

  5. Bring sugar and remaining 3/4 cup espresso just to a boil. Add to espresso-gelatin mixture; whisk to dissolve. Cool to room temperature. Add 2 tablespoons espresso gelatin to each glass. Cover; refrigerate to set, 40 minutes. Refrigerate remaining espresso gelatin in a small baking dish, covered, to set.

  6. To make the vanilla panna cotta: Combine 3/4 cup cream and sugar in a saucepan; scrape vanilla seeds into cream, add pod, and bring just to a boil. Remove from heat; steep 5 minutes.

  7. Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 cup cream; let stand to soften, 5 minutes.

  8. Pour hot cream over gelatin mixture. Set over simmering water; whisk until gelatin dissolves, 5 minutes. Pour through a cheesecloth-lined strainer; cool to room temperature. Pour 1/4 cup vanilla panna cotta into each glass. Cover; refrigerate 1 1/2 hours to set.

  9. To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.

Reviews Add a comment