INGREDIENTS

INSTRUCTIONS

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.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By     : Martha Stewart Living, June 1996

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