Friday, July 18, 2008

Espresso Panna Cotta

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 7 hours
Cook Time: 5 minutes
Yield: 2 servings

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

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.

1 comment:

Daphne said...

Panna Cotta or "cooked cream"

- is a rich creamy dessert set with leaf or powdered gelatin. Generally, gelatin leaves will give better results, although they may be harder to find. Take care to use the amount specified or the panna cotta may end up rubbery. - Sophie Braimbridge (Simply Italian)