Espresso Panna Cotta
Sylwia Wojdyla Ohlrich
1envelope unflavored gelatin
2 Tbspinstant espresso powder or instant coffee granules
·dark and white chocolate
3 cheavy whipping cream
How to Make Espresso Panna Cotta
- 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.
- POUR into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
- REFRIGERATE for at least 5 hours longer or until set. Just before serving. decorate with dark and white chocolate garnish.