espresso panna cotta

Name: Espresso Panna Cotta
Prep time: 20 min
Cook time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 - envelope unflavored gelatin; 1 cup(s) milk; 1/2 cup(s) sugar; 2 tablespoon(s) instant espresso powder or instant coffee granules; 1/8 teaspoon(s) salt; - dark and white chocolate; 3 cup(s) heavy whipping cream

(1 RATING)

39 Pinches 1 Photo

Sylwia Wojdyla Ohlrich

Worth, IL

Updated on Jan 15, 2012

For someone who like coffee like me and my family and friends....

Rate

prep time 20 Min

cook time 6 Hr 30 Min

method Stove Top

yield 6 servings

Ingredients

1 - envelope unflavored gelatin
1 cup milk
1/2 cup sugar
2 tablespoons instant espresso powder or instant coffee granules
1/8 teaspoon salt
- dark and white chocolate
3 cups heavy whipping cream

How To Make espresso panna cotta

Step 1

IN a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until is dissolved. Remove from the heat.

Step 2

POUR into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
Step 3

REFRIGERATE for at least 5 hours longer or until set. Just before serving. decorate with dark and white chocolate garnish.
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