White Chocolate Panna Cotta With Espresso Syrup

1. 1

   In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted.

2. 2

   Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set.

3. 3

   In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup.

* Per serving · 4 servings · Values may vary.

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