Reviews (2) Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 4 stars 01/25/2015 I made this recipe again for Christmas, and once again, the middle espresso layer didn't gel properly--it definitely needs a little more powdered gelatin in order to hold up to the other two layers, and to be diced for the top. Other than that, it's a delicious, impressive dessert. Best to start the day before, but it's worth the extra effort. This is more of a summer dessert, but it's so good--and once again, Somersweet makes it sugar-free. Enjoy! Martha Stewart Member Rating: Unrated 12/27/2008 People, people, people--if you want a delicious, impressive dessert or just something a little different, you found it right here. Finally, after meaning to try it for years, I did for Christmas. OH, YEAH!! Now, admittedly, my espresso gelatin didn't gel, but I think that was my fault, and it certainly wasn't inedible. Also, this is a great recipe for Somersizers! I used Somersweet, and while it worked perfectly, I think I needed a bit more to suit me. Love it!
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Gallery Cafe Gelatin Recipe Summary Servings: 6
Ingredients For the Espresso-Panna-Cotta Layer 1 1/2 cups heavy cream 3 tablespoons sugar 1 tablespoon finely ground espresso 1 teaspoon powdered unflavored gelatin For the Espresso-Gelatin Layer 1 1/4 cups strong brewed espresso, chilled 1 1/4 teaspoons powdered unflavored gelatin 3 tablespoons sugar For the Vanilla-Panna-Cotta Layer 1 1/2 cups heavy cream 1 teaspoon powdered unflavored gelatin 3 tablespoons sugar 1/4 vanilla bean, split
Gallery Cafe Gelatin
Recipe Summary Servings: 6
Gallery
Cafe Gelatin
Cafe Gelatin
Cafe Gelatin
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1 1/2 cups heavy cream 3 tablespoons sugar 1 tablespoon finely ground espresso 1 teaspoon powdered unflavored gelatin
1 1/4 cups strong brewed espresso, chilled 1 1/4 teaspoons powdered unflavored gelatin 3 tablespoons sugar
1 1/2 cups heavy cream 1 teaspoon powdered unflavored gelatin 3 tablespoons sugar 1/4 vanilla bean, split
Directions
To make 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 a 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.
To make the 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 each glass. Cover; refrigerate to set, 40 minutes. Refrigerate remaining espresso gelatin in a small baking dish, covered, to set.
To make the 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 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. Set over simmering water; whisk until gelatin dissolves, 5 minutes. Pour through a cheesecloth-lined strainer; cool to room temperature. Pour 1/4 cup vanilla panna cotta into each glass. Cover; refrigerate 1 1/2 hours to set.
To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/25/2015 I made this recipe again for Christmas, and once again, the middle espresso layer didn't gel properly--it definitely needs a little more powdered gelatin in order to hold up to the other two layers, and to be diced for the top. Other than that, it's a delicious, impressive dessert. Best to start the day before, but it's worth the extra effort. This is more of a summer dessert, but it's so good--and once again, Somersweet makes it sugar-free. Enjoy! Martha Stewart Member Rating: Unrated 12/27/2008 People, people, people--if you want a delicious, impressive dessert or just something a little different, you found it right here. Finally, after meaning to try it for years, I did for Christmas. OH, YEAH!! Now, admittedly, my espresso gelatin didn't gel, but I think that was my fault, and it certainly wasn't inedible. Also, this is a great recipe for Somersizers! I used Somersweet, and while it worked perfectly, I think I needed a bit more to suit me. Love it!
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/25/2015 I made this recipe again for Christmas, and once again, the middle espresso layer didn't gel properly--it definitely needs a little more powdered gelatin in order to hold up to the other two layers, and to be diced for the top. Other than that, it's a delicious, impressive dessert. Best to start the day before, but it's worth the extra effort. This is more of a summer dessert, but it's so good--and once again, Somersweet makes it sugar-free. Enjoy! Martha Stewart Member Rating: Unrated 12/27/2008 People, people, people--if you want a delicious, impressive dessert or just something a little different, you found it right here. Finally, after meaning to try it for years, I did for Christmas. OH, YEAH!! Now, admittedly, my espresso gelatin didn't gel, but I think that was my fault, and it certainly wasn't inedible. Also, this is a great recipe for Somersizers! I used Somersweet, and while it worked perfectly, I think I needed a bit more to suit me. Love it!Martha Stewart Member
Rating: 4 stars 01/25/2015
I made this recipe again for Christmas, and once again, the middle espresso layer didn’t gel properly–it definitely needs a little more powdered gelatin in order to hold up to the other two layers, and to be diced for the top. Other than that, it’s a delicious, impressive dessert. Best to start the day before, but it’s worth the extra effort. This is more of a summer dessert, but it’s so good–and once again, Somersweet makes it sugar-free. Enjoy!
Rating: 4 stars
Rating: Unrated 12/27/2008
People, people, people–if you want a delicious, impressive dessert or just something a little different, you found it right here. Finally, after meaning to try it for years, I did for Christmas. OH, YEAH!! Now, admittedly, my espresso gelatin didn’t gel, but I think that was my fault, and it certainly wasn’t inedible. Also, this is a great recipe for Somersizers! I used Somersweet, and while it worked perfectly, I think I needed a bit more to suit me. Love it!
Rating: Unrated
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