Panna Cotta with Coffee Grounds by Mads Refslund

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About 10 billion coffee beans are produced every year and, after the grounds are used to make a cup or two of joe, they're usually discarded. Chef Mads Refslund started cooking with coffee grounds after realizing so many were being thrown out in his restaurant. This panna cotta recipe uses them as a topping.
Excerpted with permission from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty.
2 sheets gelatin (I prefer leaf gelatin 200 bloom), or 2 teaspoons unflavored powdered gelatin
3 cups heavy cream
1 cup whole milk
1/4 cup used coffee grounds
1/4 cup sugar
2 pinches kosher salt
Crumbs from Coffee Grounds Biscotti, optional for serving
Apple Scrap Vinegar, optional for serving

Step 1

If using gelatin sheets, soften them in a small bowl of cold water for 1 minute; squeeze out excess water. If using powdered gelatin, combine with 1 cup warm water and stir until dissolved.

Step 2

In a small pot, combine the cream, milk, coffee grounds, sugar, and salt. Bring to a simmer and cook, stirring frequently so the milk doesn’t scorch at the bottom. Gently stir in the sheet gelatin (make sure there is no water in it) or the powdered gelatin dissolved in the warm water. Once incorporated, remove from the heat, cover, and let the mixture steep for 15 to 20 minutes. Strain.

Step 3

Divide the panna cotta mixture evenly among 4 small serving bowls and refrigerate for 1 hour until set.

Step 4

To serve, top each panna cotta with biscotti crumbs (optional) and a dash of apple scrap vinegar.

Step 5

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