Espresso & Vanilla Panna Cotta

1. 1

   Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan.

2. 2

   Let stand 5 min.

3. 3

   Stir in remaining half-and-half and 1/4 cup sugar.

4. 4

   Scrape vanilla bean seeds into pan; cook on low heat 5 min.

5. 5

   or until gelatine is completely dissolved, stirring frequently.

6. 6

   (Do not let mixture come to boil.)

7. 7

   Refrigerate 30 min.

8. 8

   Meanwhile, cook and stir coffee and remaining sugar in separate saucepan on medium-high heat 2 to 3 min.

9. 9

   or until sugar is dissolved; simmer on medium-low heat 5 to 6 min.

10. 10

    or until thickened to syrup-like consistency.

11. 11

    Pour into 6 (1/2-cup) espresso cups.

12. 12

    Pour gelatine mixture into blender.

13. 13

    Add Neufchatel; blend until smooth.

14. 14

    Spoon into espresso cups.

15. 15

    Refrigerate 2 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.