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Cafe Gelatin

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      Title: CAFE GELATIN
 Categories: Desserts, June 1996 i
      Yield: 6 Servings
 
           **For the Espresso-Panna-Cot
           Layer**
  1 1/2 c  Heavy cream
      3 tb Sugar
      1 tb Espresso -- finely ground
      1 ts Unflavored gelatin
           **For the Espresso-Gelatin
           Layer**
  1 1/4 c  Brewed espresso -- strong
  1 1/4 ts Unflavored gelatin
      3 tb Sugar
           **For the Vanilla-Panna-Cott
           Layer**
  1 1/2 c  Heavy cream
      1 ts Unflavored gelatin
      3 tb Sugar
    1/4    Whole vanilla beans --
           Split
 
  For 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 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. For 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 eachglass. Cover;
  refrigerate to set, 40 minutes. Refrigerate remaining espresso
  gelatin in a small baking dish, covered, to set. For 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 for 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 and set
  over simmering water; whisk until gelatin dissolves, about 5 minutes.
  Pour through cheesecloth-lined strainer; cool to room temperature.
  Pour 1/4 cup vanilla panna cotta into each glass. Cover, refrigerat 1
  1/2 hours to set. To serve, spoon remaining espresso gelatin into
  glasses on top of vanilla layer.
  
  Recipe By     : Martha Stewart Living, June 1996
  
  From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31
  ~0500
 
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