Espresso Panna Cotta Recipe

Espresso Panna Cotta Recipe photo by Taste of Home

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I got this idea after seeing different dessert presentations at various restaurants. The martini glasses make an elegant impression for such a luscious dessert.—Nicole Clayton, Prescott, Arizona

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Espresso Panna Cotta Recipe

Prep: 15 min. Cook: 10 min. + chilling

Yield: 6 Servings

15 10 25

Ingredients

1 envelope unflavored gelatin
1 cup milk
3 cups heavy whipping cream
1/2 cup sugar
2 tablespoons instant espresso powder or instant coffee granules
1/8 teaspoon salt
Dark and white chocolate curls

Directions

In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the cream, sugar, espresso powder and salt. Cook and stir until sugar is dissolved. Remove from the heat.
Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 533 calories, 48 g fat (30 g saturated fat), 167 mg cholesterol, 115 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Espresso Panna Cotta in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p203