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.
