Espresso Panna Cotta

1. 1

   Place the milk in a heavy, small saucepan.

2. 2

   Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.

3. 3

   Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.

4. 4

   Add the cream, espresso powder, sugar, and salt.

5. 5

   Stir over low heat, until the sugar dissolves, about 3 more minutes.

6. 6

   Remove from the heat and let cool slightly.

7. 7

   Pour the cream mixture into 2 martini glasses, dividing equally.

8. 8

   Cover and refrigerate, stirring every 20 minutes during the first hour.

9. 9

   Chill until set, at least 6 hours and up to 2 days.

10. 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. 11

    Sprinkle the shavings over each panna cotta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.