Espresso Panna Cotta
⏱️ Prep: 10 min🍳 Cook: 5 min
Ingredients
| 1/2 cup | 120 ml | milk |
| 1 1/2 tsp | 7.5 ml | gelatin |
| 1 1/2 cups | 360 ml | pastry cream |
| 3 tsp | 15 ml | heaping instant espresso |
| 1/4 cup | 60 ml | sugar |
| 1 pinch | salt | |
| 1 | small white chocolate, for decoration | |
| 1 | small dark chocolate, for decoration |
Instructions
- Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.
- Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
- Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes.
- Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally.
- Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
- When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
Total: 7 hr 15 min | Prep: 10 min | Inactive: 7 hr | Cook: 5 min | Yield: 2 servings | Level: Easy