Dessert is delicious.
These facts are self evident.
But what if we could combine the two?! Mind. Blown.
One of my favorite sushi rolls is the ikura (salmon roe) roll. Brightly colored salmon eggs that pop in your mouth and taste like the ocean breeze. If only I could get the same sweet rather than savory effect for dessert...maybe get a caffeine kick while I'm at it? Oh, and chocolate. Let's put some chocolate in there.
Let's make it happen.
Milk chocolate shell "nori," panna cotta "rice," and espresso "roe" using the power of molecular gastronomy. This is a dessert of desserts, so make sure to show these off when you make them.
Step 1: On a Roll
Espresso (this can be instant espresso powder + water)
Chocolate chips (ignore the fancy block of chocolate in the picture--I'll explain later)
Gelatin powder] - for panna cotta
Whipped cream (from a can or homemade)
A cylinder (paper towel roll or similar)
A scale (ideally)
Some kind of dropper (pipette, syringe, straw, etc.)
Lots of bowls and silverware
A fancy plate (for displaying)