Name: Espresso Panna Cotta
Ingredients: 2 c Heavy cream; 1/4 c Heavy cream; chilled; 1/4 c Fresh espresso beans; coarsely ground; 1 Vanilla bean; split lengthwise; 1 tb Unflavored gelatin; 1/2 c Sugar

You may spoil the Gospel by substitution. You have only to withdraw from the eyes of the sinner the grand object which the Bible proposes to faith, - Jesus Christ; and to substitute another object in His place… and the mischief is done. Substitute anything for Christ, and the Gospel is totally spoiled!... You may spoil the Gospel by addition. You have only to add to Christ, the grand object of faith, some other objects as equally worthy of honor, and the mischief is done. Add anything to Christ, and the Gospel ceases to be a pure Gospel!... You may spoil the Gospel by interposition. You have only to push something between Christ and the eye of the soul, to draw away the sinner’s attention from the Savior, and the mischief is done… You may spoil the Gospel by disproportion. You have only to attach an exaggerated importance to the secondary things of Christianity, and a diminished importance to the first things, and the mischief is done. Once alter the proportion of the parts of truth, and truth soon becomes downright error!... You may completely spoil the Gospel by confused and contradictory directions. Complicated and obscure statements about faith, baptism, Church privileges, and the benefits of the Lord’s Supper…are almost as bad as no statement at all.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Lifetime tv, Life2	4	servings

INGREDIENTS

2	c	Heavy cream
1/4	c	Heavy cream; chilled
1/4	c	Fresh espresso beans; coarsely ground
1		Vanilla bean; split lengthwise
1	tb	Unflavored gelatin
1/2	c	Sugar

INSTRUCTIONS

1. Place 2 cups of the cream and espresso beans in a medium saucepan.
Scrape the vanilla bean and add the seeds and whole bean into the cream
mixture and bring to a boil. Remove from heat, cover and let mixture steep
for 30 minutes. Remove the vanilla bean and strain the mixture through a
fine strainer into a clean saucepan and bring to a simmer.
2. Sprinkle the gelatin over the remaining 1/4 cup of chilled cream, and
let sit for 5 minutes. Return the espresso cream to a simmer. Whisk in the
dissolved gelatin and sugar until smooth. Pour mixture into four 1/2 cup
ramekins. Chill until set, at least 2 hours.
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