Kahlua Panna Cotta

1. 1

   Grease six 4-ounce ramekins with the butter and place them on a baking tray.

2. 2

   Put the gelatin in a large mixing bowl and gently stir in 1/4 cup of the milk.

3. 3

   Place the heavy cream, remaining 1/4 cup of the milk, and confectioners' sugar in a saucepan and bring to a boil.

4. 4

   Immediately turn off the heat.

5. 5

   Stir well.

6. 6

   Slowly pour the contents of the pan into the gelatin mixture, whisking constantly until cool.

7. 7

   Stir in the Kahlua.

8. 8

   Divide the mixture amount of the molds.

9. 9

   Cover and refrigerate for at least 4 and up to 24 hours.

10. 10

    Dip the ramekins one at a time into hot water and then turn them out onto serving dishes.

No additional tips available.