Espresso Panna Cotta

By JDARK

Ingredients

• 1/2 cup whole milk
• 1-1/2 teaspoons unflavored powdered gelatin
• 1-1/2 cups heavy cream
• 3 heaping teaspoons instant espresso powder
• 1/4 cup sugar
• Pinch salt
• 1 small white chocolate bar, for garnishing
• 1 small dark chocolate bar, for garnishing

Details

Servings 2
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

1. Place the milk in a heavy, small saucepan.
2. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.
3. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
4. Add the cream, espresso powder, sugar, and salt.
5. Stir over low heat, until the sugar dissolves, about 3 more minutes.
6. Remove from the heat and let cool slightly.
7. Pour the cream mixture into 2 martini glasses, dividing equally.
8. Cover and refrigerate, stirring every 20 minutes during the first hour.
9. Chill until set, at least 6 hours and up to 2 days.
10. When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings.
11. Sprinkle the shavings over each panna cotta and serve.