Mocha Panna Cotta

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• nonstick cooking spray
• 1 tablespoon water
• 1 1/4 teaspoons unflavored gelatin (1/2 of an envelope)
• 1 1/2 cups whipping cream or 1 1/2 cups heavy cream
• 1/2 cup coffee beans, such as espresso or 1/2 cup french roast coffee
• 6 tablespoons sugar
• 2 1/2 ounces bittersweet chocolate, chopped
• 8 ounces sour cream
• 1 cup fleur de sel caramel
• 3/4 cup granulated sugar
• 1/4 cup water
• 1/2 cup whipping cream or 1/2 cup heavy cream
• 1/4 teaspoon fleur de sel or 1/4 teaspoon sea salt

Recipe

• 1 mocha panna cotta:.
• 2 lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside.
• 3 place the water in a small bowl; sprinkle gelatin over the surface.
• 4 let stand for 5 minutes to soften.
• 5 in a medium saucepan, combine the whipping cream, coffee beans and sugar.
• 6 heat over medium-low heat until the mixture almost comes to boiling.
• 7 remove from heat.
• 8 add softened gelatin; stir until it dissolves.
• 9 let stand for 5 minutes to infuse with the coffee flavor.
• 10 place the chocolate in a medium bowl.
• 11 strain the hot cream mixture through a fine-mesh sieve into the chocolate.
• 12 gently whisk to melt the chocolate.
• 13 whisk in sour cream until smooth.
• 14 pour into prepared cups.
• 15 chill in the refrigerator until the panna cotta is firm, at least 2 hours.
• 16 fleur de sel caramel:
• 17 put 3/4 cup granulated sugar in a high-sided medium saucepan.
• 18 spoon 1/4 cup water down the inside walls of the pan and let it seep into the sugar to soak it.
• 19 this will take about 1 minute.
• 20 draw your finger in a cross through the middle of the sugar to help the water seep in, if needed.
• 21 heat the sugar over high heat until the sugar comes to boiling.
• 22 continue boiling the sugar, without stirring, until it turns evenly amber in color.
• 23 watch closely to prevent burning the sugar.
• 24 immediately remove heat and slowly add 1/2 cup whipping cream or heavy cream, stirring gently but carefully with a wooden spoon. (the mixture is extremely hot and will bubble up slightly.)
• 25 let the caramel cool before stirring in 1/4 teaspoon fleur de sel or sea salt.