“My panna cotta is very delicate, so it is best eaten from the molds, like crème brûlée or junket. If you prefer to unmold it, add an extra ½ teaspoon gelatin to make it firmer. Using a microwave oven to melt the gelatin makes this dessert a cinch.” —Jacques Pépin Serves 4more
Adapted from Jacquespepin.com
teaspoons plain gelatin (from 1 envelope)
cup hot espresso
Moisten the gelatin with the water in a small bowl. Heat in a microwave oven for 30 seconds to dissolve. Mix the sugar with the espresso in a medium bowl until dissolved. Add the gelatin mixture and stir well with a rubber spatula, as the gelatin mixture tends to stick to the bottom of the bowl. Mix in the half-and-half. Pour into four espresso cups. Refrigerate. The panna cotta will take 1 to 2 hours to set. At serving time, set the molds on small plates and serve with cookies, if desired.