COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

Right here in this Coffee Caramel Panna Cotta, my two favorite flavors collide, bringing forth the decadent essence of caramel infused with robust shots of espresso. Caramel has always been my forte, earning me praise from the executive pastry chef back when I baked professionally. She entrusted me with crafting caramel desserts, citing my innate ability to nail the perfect caramel every time.

While her praise was flattering, the truth is, caramel isn't as daunting as it may seem. Much like mastering any skill, there's a learning curve involved. It's akin to riding a bike or waking up to find your phone's software upgraded overnight—initially perplexing, but once you grasp the nuances, it becomes second nature. (Now, if only software updates came with an intuitive guide like caramel-making!)

Once you conquer caramel-making, you become acquainted with its quirks and challenges, feeling like a seasoned pro. And when you finally indulge in the finished caramel dessert, that sense of accomplishment is undeniable. Remember, just like with caramel, you've got what it takes to excel. Trust yourself, and you'll savor the sweet taste of success!

In this recipe, I opt for a dry caramel technique, using only sugar without any added liquid. At first glance, it might seem intimidating, evoking thoughts like, "What could go wrong?" But fear not, dry caramel is surprisingly forgiving. While the image above may raise some concerns, mastering dry caramel is simpler than you think.

To begin, evenly spread the sugar in a wide or deep saucepan (choosing a high-quality pan is key for even heating; thin pans may not distribute heat uniformly). Then, heat the sugar until it begins to liquefy, gently stirring as needed until it transforms into a smooth liquid.

Once the sugar has completely liquefied, maintain a gentle stir and keep a close eye on the pan. Things will escalate rapidly from here, so undivided attention is key; a mere few seconds can alter the outcome significantly. Ensure that the warm cream is within reach.

The caramel will swiftly transition from its initial appearance to the stage depicted below. When it reaches a bubbly, amber hue resembling that of an aged penny, emitting a faint smoky aroma indicating it's on the brink of burning, promptly turn off the heat. Without delay, pour in the warm cream to halt the caramelization process.

You aim for that perfect balance in color, aroma, and flavor, reaching the sweet spot where it's neither overly sugary nor burnt. It's about achieving a caramelization point where the richness is pronounced without veering into bitterness. (By the way, I recently shared a detailed caramel tutorial on Instagram, which you might find informative—it delves into these nuances with demonstrations.)

Once the caramel is perfected, and the cream seamlessly incorporated, the irresistible urge to ladle it into a bowl and indulge immediately is almost unavoidable, wouldn't you agree?

Throughout the past week, I've experimented with this Coffee Caramel Panna Cotta recipe, tweaking the espresso and caramel quantities. When using 3/4 cup (150g) sugar for the caramel, it intensifies the caramel notes, slightly toning down the prominence of the coffee flavor in the final panna cotta. Hence, I've provided a range for you to choose from in the recipe.

Unlike its custard-based counterparts, panna cotta relies on gelatin rather than eggs. There's no need for a water bath or constant oven monitoring to check for doneness. Despite its name, which translates to "cooked cream" in Italian, this dessert boasts a relatively lighter texture, thanks to the use of whole milk instead of heavy cream. I incorporate just enough cream to halt the caramelization process (as whole milk can curdle), adding the remaining whole milk later. However, feel free to use low-fat milk if preferred—I'm all for flexibility. Similarly, if you fancy decaf, go right ahead—it's all about catering to your preferences.

During a period when I had to abstain from coffee, I discovered an instant roasted grain-based alternative, which can seamlessly substitute coffee in baking endeavors. Simply brew it to the strength of espresso. You'll find various brands of these substitutes at natural food stores and well-stocked supermarkets.

If you encounter any resistance for not partaking in coffee consumption—I certainly did during my coffee hiatus—rest assured, there's an Italian solution. Many espresso bars in Italy serve caffè d'orzo, crafted from roasted barley, as an alternative. And let me tell you, challenging Italians on anything coffee-related is a futile endeavor. Trust me, it's not a debate you'll win.

Once you've conquered the art of caramel-making, why not indulge in the playful realm of chocolate curls? Creating them is a delightful endeavor, achieved by running a chef's knife down a bar of milk or dark chocolate. If opting for dark chocolate, ensure it's not too cold to prevent shattering. Some pastry chefs prefer to warm the chocolate slightly by briskly rubbing it between their (clean and dry) hands before attempting to make curls.

To commence, position the chocolate bar lengthwise at the edge of your countertop. Secure the bar against your waist and hold it steady with one hand, while gripping the handle and the top of the knife blade with the other. With the knife angled at nearly 90 degrees, gently scrape curls toward you, slightly angling the blade away as you glide down. Experiment with pressure and angle until you find your rhythm. Exercise caution when pulling the knife towards you, ensuring the blade is facing away. Alternatively, a sharp swivel-bladed vegetable peeler can be used to create shorter curls by running it along the long side of the chocolate bar. While milk chocolate yields softer, more cohesive curls compared to dark, remember, there's no shame in embracing chocolate shards as well.

Coffee Caramel Panna Cotta : 

For a richer caramel flavor, opt for 3/4 cup (150g) of sugar when caramelizing in step 2. This will give your dessert a more pronounced caramel taste, though I've experimented with both versions and appreciate each for different reasons. Also, if you're aiming for a less indulgent dessert, you can substitute low-fat milk for whole milk, although the texture may be slightly less velvety.

The intensity of the coffee flavor depends on the strength of your espresso. I've tried it with both long shots of espresso and espresso brewed in a moka pot, and both yielded satisfying results. If you don't have an espresso maker, quality instant espresso powder dissolved in hot water works well too. Just ensure it's robust since it'll be diluted later with other ingredients. I've also suggested some coffee alternatives in the post.

I haven't personally experimented with agar-agar, but fish-based gelatin is an available alternative that reportedly works similarly to standard gelatin. If you do try a different type, like sheet gelatin, please share your experience in the comments.

Since these custards aren't baked, you can simply pour the finished mixture into coffee or espresso cups, or any decorative glasses you prefer. The number of servings will vary depending on the size of your containers. Unfortunately, the recipe plugin I use doesn't support indicating a range of serving sizes, but this recipe typically yields 4 to 6 servings.

Ingredients:

• - 1 cup (250ml) whole milk (low-fat milk is an option)
• - 1 1/2 teaspoons unflavored powdered gelatin
• - 2/3 - 3/4 cup (130-150g) sugar (refer to headnote)
• - 3/4 cup (180ml) heavy cream, warmed
• - 1/3 cup (80ml) liquid espresso
• - 1/2 teaspoon vanilla extract
• - Pinch of salt

Instructions:

1. In a small bowl, pour 1/2 cup (125ml) of cold milk and sprinkle the gelatin over it evenly. Let it sit for at least 5 minutes to soften.

2. Spread sugar evenly in a skillet or saucepan. Heat over medium until it starts to liquify. Stir gently as it melts until it turns a deep amber color.

3. Remove from heat and gradually add warmed cream, stirring until smooth. If there are lumps, gently heat and stir until melted.

4. Once cooled slightly, add softened gelatin, stirring until dissolved. Mix in remaining milk, espresso, vanilla, and salt.

5. Transfer mixture to a large measuring cup for easier pouring. Divide into custard cups or glasses.

6. Chill until firm, about 6 to 8 hours or overnight.

Serving:

Enjoy the custards cold, either on their own or with a dollop of whipped cream. You can garnish them with chocolate shavings, cocoa powder, or toasted sliced almonds.

  

Storage:

Keep the custards refrigerated for up to five days.

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