Espresso Panna Cotta (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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