White Chocolate Panna Cotta with Espresso Syrup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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White chocolate puts a delicious spin on traditional panna cotta. A coffee syrup draped over the top is simply fantastic. Ingredients:
2-1/2 cups heavy whipping cream |
2/3 cup sugar |
2/3 cup 2% milk |
1 envelope unflavored gelatin |
6 ounces white baking chocolate, chopped |
espresso syrup: |
3/4 cup brewed espresso |
1/4 cup sugar |
Directions:
1. In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted.
2. Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set.
3. In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup. Yield: 8 servings.
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