Our friend Scott makes some of the best grilled meats that we have ever tasted. Recently we invited him and his wife to enjoy our cooking club as guests. One of our members was unable to attend, so Scott was assigned the dessert course. Even though this took the grill master out of his comfort zone, he accepted the challenge and delivered a fabulous panna cotta.
Espresso Panna Cotta
Recipe from Tyler Florence and prepared/tweaked by Scott Rainey
Cocoa Whipped Cream:
1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners’ sugar
Scott tweak: 1 teaspoon kahlua
Espresso Panna Cotta:
1-1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin
Scott tweak: 2 tablespoons chocolate shaving
Add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine and refrigerate for 1 hour.
Begin preparing the panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, turn off the heat, and steep for 6-8 minutes.
Add the powdered gelatin and using a whisk stir over low heat, to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and the espresso beans, but also any undissolved gelatin), pour into the individual espresso cups. Cover with plastic, and refrigerate until set, about 1 hour.
Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternately, you can do it just before you serve the panna cotta). Whip the cocoa cream until begins to thicken and then add the confectioners’ sugar. Whip until soft peaks form and serve over each panna cotta.