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Recipes from The CUP

Here is a yummy looking recipe from Martha Stewart. Stop by The Cup, pick up some of your favorite beans and give it a try.

• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 1/2 cup very finely ground coffee beans
• Vegetable-oil cooking spray
• 1 tablespoon plus 1 teaspoon unflavored gelatin
• 1 1/2 cups half-and-half
• Vanilla Bean Caramel Sauce

1. Whisk together cream, sugar, and coffee in a medium saucepan. Bring to a simmer, and cook 5 minutes. Remove from heat. Cover, and let stand 1 hour. Pour into an airtight container, and refrigerate overnight (up to 3 days).
2. Set six 4-ounce ramekins on a rimmed baking sheet, and coat with cooking spray; set aside. Put 6 tablespoons cold water into a small bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
3. Pour coffee mixture through a fine-mesh sieve into a medium saucepan. Bring to a simmer. Add gelatin mixture; whisk until gelatin has dissolved. Simmer 1 minute. Whisk in half-and-half. Return to a simmer; remove from heat. Pour through a fine-mesh sieve into a liquid measuring cup. Divide among prepared ramekins. Let cool completely. Cover with plastic wrap, and refrigerate until set, at least 4 hours (up to overnight).
4. To unmold, briefly dip ramekins, one at a time, into hot water, making sure water does not reach rim; run a knife around edge of each panna cotta, and invert onto a plate.

Serve with vanilla bean caramel.

Vanilla Bean Caramel Sauce (makes about 1 cup)

• 1 cup sugar
• 2 vanilla beans

1. Put sugar and 1/4 cup water into a medium saucepan. Cook over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, swirling pan occasionally, until medium amber, about 20 minutes.
2. Reduce heat to low. Add 1/2 cup plus 2 tablespoons water and the vanilla seeds; cook, stirring constantly, until syrup is just thick enough to coat the back of the spoon. If it is too thin, cook 2 to 3 minutes more; if it is too thick, add more water, 1 tablespoon at a time. Pour though a fine sieve into a bowl. Let cool completely. Sauce can be refrigerated in an airtight container up to 1 week.