Mocha Panna Cotta - cooking recipe

Ingredients

MOCHA PANNA COTTA
nonstick cooking spray
1 tablespoon water
1 1/4 teaspoons unflavored gelatin (1/2 of an envelope)
1 1/2 cups whipping cream or 1 1/2 cups heavy cream
1/2 cup coffee beans, such as espresso or 1/2 cup french roast coffee
6 tablespoons sugar
2 1/2 ounces bittersweet chocolate, chopped
8 ounces sour cream
1 cup fleur de sel caramel
FLEUR DE SEL CARAMEL
3/4 cup granulated sugar
1/4 cup water
1/2 cup whipping cream or 1/2 cup heavy cream
1/4 teaspoon fleur de sel or 1/4 teaspoon sea salt

Preparation

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.