Espresso Panna Cotta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1014
- Total Fat
- 83
- Saturated Fat
- 48
- Carbohydrates
- 61
- Dietary Fiber
- 1
- Sugar
- 59
- Protein
- 10
- Cholesterol
- 258
- Sodium
- 202
- Total: 7 hr 15 min
- Prep: 10 min
- Inactive: 7 hr
- Cook: 5 min
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
Directions
- Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
- 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. Sprinkle the shavings over each panna cotta and serve.