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> Mocha Panacotta
Catriona 
Posted: 12-May-2004, 07:20 AM
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Simple coffee puddings

These are quite rich, so make in small ramekins

500 ml carton of double cream
2 tablespoons of strong espresso coffee
3 oz of a good quality plain dark chocolate, chopped into small pieces
1.5 leaves of gelatine
2 oz sifted icing sugar (I think that's confectioner's sugar in the US)

A little extra icing sugar and some cocoa powder to dust the top of the puddings before serving. And a little coarsely grated chocolate for the finishing touch.

Heat half the cream in a saucepan with the espresso cofee. When it starts to steam (but not boil) remove from the heat and add the broken chocolate.

When the chocolate has dissolved, add the gelatine leaves and set aside until it has totally dissolved and the cream is beginning to set.

Meanwhile, whisk the remaining cream, add the icing sugar and fold into the setting chocolate cream. (it is easier to fold the 'thinner' mixture of the two, into the 'thicker' one... I find it's usually the cream/sugar mix that is thicker).

Pile mixure into ramekins, cover with clingfilm and put in 'fridge to set.

Just before serving dust the tops wtih a mixture of cocoa powder and a little icing sugar, and then sprinkle with a few 'curls' of grated chocolate.
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barddas 
Posted: 12-May-2004, 07:37 AM
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I think these will make, Jody a very happy woman, indeed.

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Catriona 
Posted: 12-May-2004, 07:44 AM
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So easy to make, too!

Glad you like the recipe, Jason.
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susieq76 
Posted: 26-Aug-2004, 11:43 AM
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QUOTE
1.5 leaves of gelatin


Catriona - 1st, can you adopt me?! You have got to be an excellent cook! eat.gif

2nd - what are leaves of gelatin? I have asked a friend of mine from England, and she has not heard of this. notworthy.gif


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Wolverine 
  Posted: 09-Sep-2004, 06:20 AM
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Hello there!

I have found out what all the ingredients are in the netherlands, except the 500 ml of double cream. Is there a different explanation for the double cream.
On the internet I found a couple of cheeses, which they call a double cream cheese.
Or is it just very fat milk?

Would you be so kind to tell me this?

With kind regards,

Floris


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Wolverine 
Posted: 10-Sep-2004, 08:08 AM
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Well I now know what I needed, never thought about the whipped cream thingie... biggrin.gif
So now I know...

But I do have a question, however...
Or rather two...

1 after you add the chocolat you still warm it?
2 If the pudding is to thin, did I add too little gelatine?

With kind regards,

Floris
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