Food & Cooking Recipes Dessert & Treats Recipes Cafe Gelatin 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 This tall dessert has three flavors of gelatin; each one is also good served on its own. Ingredients For the Espresso-Panna-Cotta Layer 1 ½ cups heavy cream 3 tablespoons sugar 1 tablespoon finely ground espresso 1 teaspoon powdered unflavored gelatin For the Espresso-Gelatin Layer 1 ¼ cups strong brewed espresso, chilled 1 ¼ teaspoons powdered unflavored gelatin 3 tablespoons sugar For the Vanilla-Panna-Cotta Layer 1 ½ cups heavy cream 1 teaspoon powdered unflavored gelatin 3 tablespoons sugar ¼ vanilla bean, split Directions 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. 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. Pour 1/4 cup espresso panna cotta into each of six tall 8-ounce glasses. Cover with plastic; refrigerate until set, about 1 hour. 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. 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. 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. Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 cup cream; let stand to soften, 5 minutes. 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. To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer. Rate it Print