I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Saturday, July 14, 2007

Oreo Truffles and Coffee Panna Cotta

Last weekend one of Joe's coworkers invited us to his beautiful apartment in Brooklyn Heights for a dinner party. They provided dinner which was a wonderful beef bourguignon that Des made. David bought a variety of excellent cheeses from Stinky's (and I'm looking forward to the day that David takes me there: http://www.stinkybklyn.com/). The other guests brought the wine, so I decided to make dessert.
I've been craving oreo truffles, so I decided I had to make those. Then I wanted to make something that was a little lighter and would go well with the rest of the meal. I came across this recipe for the coffee panna cotta on allrecipes.com. This recipe is so easy and it tastes amazing.

Oreo Truffles (from Kraftfoods.com)
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Costa Rican Coffee Panna Cotta with Bittersweet Chocolate Rum Sauce

2 teaspoons unflavored gelatin
1/4 cup dark rum
1 1/4 cups whipping cream
1/2 cup dark brown sugar
1 tablespoon instant espresso powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup sour cream
3/4 cup whipping cream
2 tablespoons dark colored corn syrup
8 ounces bittersweet chocolate, chopped
1 tablespoon dark rum
8 sprigs fresh mint for garnish
Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

1 comment:

Kate said...

Panna cotta is one of my FAVORITE things to make, I am so excited to try this one! I was going to make it last night, but forgot to pick up coconut milk so I made the truffles instead - my husband LOVED them!