Mocha Panna Cotta Recipes

BLANCMANGE

Steps:

• Preheat oven to 300 degrees. Spread almonds in a single layer on a rimmed baking sheet; bake 20 minutes. Transfer sheet to a wire rack and let cool slightly. Pulse almonds in a food processor until finely ground. Heat 4 cups whole milk, 1 1/2 cups water, sugar, and cinnamon sticks in a medium saucepan over medium until hot but not bubbling. Stir in almonds. Transfer to a liquid-measuring cup and let steep, covered, in refrigerator overnight or up to 2 days. (The longer the mixture steeps, the more flavor the blancmange will have.)
• Fill a 4- to 4 1/2-cup or two 2- to 2 1/2-cup molds with ice water. Rinse a large piece of heavy-duty cheesecloth (if thin, use a double layer) in hot water; wring as dry as possible. Place a sieve over a bowl, line sieve with prepared cheesecloth, and pour in almond mixture. Let almond milk drip through 30 minutes, then carefully gather up ends of cheesecloth and squeeze out as much liquid as possible. Almond milk should be smooth; if any pieces of almond pass through, strain through a very fine sieve. Discard cinnamon sticks. Pour almond milk into a large liquid-measuring cup (you should have at least 3 cups) and add enough of the remaining 1 cup whole milk to make 4 cups liquid.
• In a medium saucepan, combine cream and 1 cup almond milk. Sprinkle gelatin over top; let stand until softened, 5 minutes. Heat almond-milk mixture over medium-low, stirring occasionally, until gelatin is dissolved, about 5 minutes. Remove from heat; stir gelatin mixture into remaining almond milk in measuring cup. Remove ice water from mold but do not dry mold (this will make the blancmange easier to unmold later). Strain almond-milk mixture through a sieve into mold to fill. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until firm, about 6 hours or overnight.
• To unmold, quickly dip mold into a hot-water bath to loosen pudding from mold, or use a hot wet towel that has been wrung out. Place a serving platter over mold and quickly invert. Jiggle to loosen; remove mold. Serve with currants, if desired.

MOCHA PANNA COTTA

Steps:

• MOCHA PANNA COTTA:.
• Lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside.
• Place the water in a small bowl; Sprinkle gelatin over the surface.
• Let stand for 5 minutes to soften.
• In a medium saucepan, combine the whipping cream, coffee beans and sugar.
• Heat over medium-low heat until the mixture almost comes to boiling.
• Remove from heat.
• Add softened gelatin; stir until it dissolves.
• Let stand for 5 minutes to infuse with the coffee flavor.
• Place the chocolate in a medium bowl.
• Strain the hot cream mixture through a fine-mesh sieve into the chocolate.
• Gently whisk to melt the chocolate.
• Whisk in sour cream until smooth.
• Pour into prepared cups.
• Chill in the refrigerator until the panna cotta is firm, at least 2 hours.
• FLEUR DE SEL CARAMEL:
• Put 3/4 cup granulated sugar in a high-sided medium saucepan.
• Spoon 1/4 cup water down the inside walls of the pan and let it seep into the sugar to soak it.
• This will take about 1 minute.
• Draw your finger in a cross through the middle of the sugar to help the water seep in, if needed.
• Heat the sugar over high heat until the sugar comes to boiling.
• Continue boiling the sugar, without stirring, until it turns evenly amber in color.
• Watch closely to prevent burning the sugar.
• 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.)
• Let the caramel cool before stirring in 1/4 teaspoon fleur de sel or sea salt.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.