Yield: 4 servings (espresso cups)
Cocoa Whipped Cream:
* 1 cup heavy cream
* 1 tablespoon cocoa powder
* 2 tablespoons confectioners' sugar
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
First add the cocoa powder to the heavy cream for the cocoa whipped
cream. Stir well to combine then cover and refrigerate for 1 hour.
Begin preparing the espresso 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, then turn off the heat and steep
for 6 to 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
espresso beans, but also any undissolved gelatin) then pour into
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 (alternatively, you can do it just before you
serve the panna cotta). Whip the cocoa cream until it begins to
thicken and then add the confectioners' sugar. Whip until soft peaks
form and serve a spoonful over each of the panna cotta servings.