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Panna Cotta al Caffe (Coffee Flavored Cooked Cream)

1 sm. cup (about 4 oz/120ml) very strong espresso coffee, brewed
1 cup (8oz/240ml)heavy cream
1/4 cup (2oz/60g) sugar
1 envelope (1 tsp./1/4oz/7g) unflavored powdered gelatin
coffee beans for decoration

Pour half the cream into a saucepan, add the sugar and espresso,
and heat almost to boil. Remove from the heat and sprinkle gelatin
on top. Stir until the gelatin dissolves and let cool to room
temperature, stirring occasionally.

Using a hand blender, whip the remaining cream into soft peaks.
Remove 6 TBSP of the whipped cream and place in a pastry bag fittet
with a fluted tip and refrigerate. Using a spatula, gently fold
the remaining soft whippped cream into the gelatin mixture.

Pour the cream mixture into 2 individual ring or round molds and
refrigerate for about 3 hours.

To serve, immerse the base of each mold into boiling water for 5
seconds and invert onto serving plates. Using the pastry bag, pipe
cream rosettes onto the molds, then decorate with coffee beans.

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