MOCHA PANNA COTTA

Steps:

• MOCHA PANNA COTTA:.
• Lightly coat twelve 2-ounce demitasse cups, ramekins or other small dessert dishes with cooking spray; set aside.
• Place the water in a small bowl; Sprinkle gelatin over the surface.
• Let stand for 5 minutes to soften.
• In a medium saucepan, combine the whipping cream, coffee beans and sugar.
• Heat over medium-low heat until the mixture almost comes to boiling.
• Remove from heat.
• Add softened gelatin; stir until it dissolves.
• Let stand for 5 minutes to infuse with the coffee flavor.
• Place the chocolate in a medium bowl.
• Strain the hot cream mixture through a fine-mesh sieve into the chocolate.
• Gently whisk to melt the chocolate.
• Whisk in sour cream until smooth.
• Pour into prepared cups.
• Chill in the refrigerator until the panna cotta is firm, at least 2 hours.
• FLEUR DE SEL CARAMEL:
• Put 3/4 cup granulated sugar in a high-sided medium saucepan.
• Spoon 1/4 cup water down the inside walls of the pan and let it seep into the sugar to soak it.
• This will take about 1 minute.
• Draw your finger in a cross through the middle of the sugar to help the water seep in, if needed.
• Heat the sugar over high heat until the sugar comes to boiling.
• Continue boiling the sugar, without stirring, until it turns evenly amber in color.
• Watch closely to prevent burning the sugar.
• Immediately remove heat and slowly add 1/2 cup whipping cream or heavy cream, stirring gently but carefully with a wooden spoon. (The mixture is extremely hot and will bubble up slightly.)
• Let the caramel cool before stirring in 1/4 teaspoon fleur de sel or sea salt.