Ice Cream and Coffee Sheet Panna Cotta

1. 1

   Line a 9-inch square baking pan with plastic wrap.

2. 2

   Pour the coffee into a medium saucepan and sprinkle the gelatin over it.

3. 3

   Let stand until softened, about 5 minutes.

4. 4

   Heat the coffee over moderate heat, whisking, until the gelatin dissolves, about 1 minute.

5. 5

   Add 1 pint of the ice cream and cook, whisking, until hot, 3 to 5 minutes.

6. 6

   In a large bowl, combine the coffee mixture with the remaining pint of vanilla bean ice cream and whisk until smooth, then whisk in the whiskey and a generous pinch of salt.

7. 7

   Pour the panna cotta batter into the prepared pan and refrigerate until set, at least 3 hours.

8. 8

   Invert the panna cotta onto a carving board and, using a 2-inch round biscuit cutter, cut into rounds and serve with caramel sauce.

* Per serving · 4 servings · Values may vary.