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| PANNA COTTA WITH CARAMEL SAUCE |
| 6 Servings |
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| Ingredients for Custard |
10 g Gelatn Sheets
1/2 c Ice Water
1 qt Heavy Cream
7 oz Sugar
1/2 t Lemon Zest
1 Vanilla Bean, split lengthwise
8 Coffee Beans
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| Ingredients for the Sauce |
1 c Sugar
1 c Water
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| Method |
| Begin softening the gelatin sheets by immersing them in ice water.
Combine the rest of the ingredients in a saucepan and bring to a boil.
Add the gelatin and stir well.
Strain the liquid into stainless steel forms and let them set in the refigerator.
Unmold by placing them briefly in hot water. |
| Method |
| Heat the sugar until it becomes a medium brown caramel color.
If the sugar crystallizes, start over.
Pour the water slowly into the caramel while whisking constantly, until a sauce consistency is achieved.
Be very careful, as the caramel will bubble and pop, and can cause severe burns. |
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