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White Chocolate Panna Cotta with Espresso Syrup Recipe

White chocolate puts a delicious spin on traditional panna cotta. A coffee syrup draped over the top is simply fantastic.

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White Chocolate Panna Cotta with Espresso Syrup Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

15 15 30

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

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.
Pour into eight 4-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 5 hours or until set.
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.

Nutritional Facts 1 serving equals 480 calories, 35 g fat (22 g saturated fat), 108 mg cholesterol, 66 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.

Originally published as White Chocolate Panna Cotta with Espresso Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p134