Cafe Gelatin Recipe

• For the Espresso-Panna-Cot Layer**
• 1 1/2 c. Heavy cream
• 3 Tbsp. Sugar
• 1 Tbsp. Espresso -- finely grnd
• 1 tsp Unflavored gelatin For the Espresso-Gelatin Layer**
• 1 1/4 c. Brewed espresso -- strong
• 1 1/4 tsp Unflavored gelatin
• 3 Tbsp. Sugar For the Vanilla-Panna-Cott Layer**
• 1 1/2 c. Heavy cream
• 1 tsp Unflavored gelatin
• 3 Tbsp. Sugar
• 1/4 whl vanilla beans -- Split

1. For the Espresso Panna Cotta: Heat 3/4 c. cream, sugar and grnd espresso over medium-low heat, stirring to dissolve.
2. Bring just to a boil; remove heat.
3. Steep 5 min.
4. Meanwhile, pour remaining 3/4 c. cream into the topof a double boiler (not over heat).
5. Sprinkle gelatin over, let stand to soften, 5 min.
6. Add in hot espresso mix; place over simmering water; whisk till gelatin is dissolved, 3 to 5 min.
7. Strain mix through cheesecloth-lined strainer.
8. Pour 1/4 c. espresso panna cotta into each of six tall 8-oz glasses.
9. Cover with plastic; chill till set, about 1hour.
10. For Espresso Gelatin: Place 1/2 c. chilled brewed espresso in a bowl.
11. Sprinkle gelatin over, let stand to soften, about 5 min.
12. Bring sugar and remaining 3/4 c. espresso just to a boil; add in to espresso-gelatin mix; whisk to dissolve.
13. Cold to room temperature.
14. Add in 2 Tbsp.
15. espresso gelatin to eachglass.
16. Cover; chill to set, 40 min.
17. Chill remaining espresso gelatin in a small baking dish, covered, to set.
18. For
19. Vanilla Panna Cotta: Combine 3/4 c. cream and sugar in a saucepan; scrape vanilla seeds into cream, add in pod, and bring just to a boil.
20. Remove from heat.
21. Steep for 5 min.
22. Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 c. cream; let stand to soften, 5 min.
23. Pour warm cream over gelatin mix and set over simmering water; whisk untilgelatin dissolves, about 5 min.
24. Pour through cheesecloth-lined strainer;cold to room temperature.
25. Pour 1/4 c. vanilla panna cotta into each glass.
26. Cover, refrigerat 1 1/2 hrs to set.
27. To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.

layer, heavy cream, sugar, unflavored gelatin, unflavored gelatin, sugar, heavy cream, unflavored gelatin, sugar, vanilla beans

Taken from cookeatshare.com/recipes/cafe-gelatin-97197 (may not work)