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White Chocolate Panna Cotta with Espresso Syrup

White Chocolate Panna Cotta with Espresso Syrup
White chocolate puts a delicious spin on traditional panna cotta. A coffee syrup draped over the top is simply fantastic.
8 ServingsPrep: 30 min. + chilling

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.
Nutrition Facts: 1 serving equals 480 calories,
© Taste of Home 2013

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White Chocolate Panna Cotta with Espresso Syrup (continued)

Nutrition Facts: 35 g fat (22 g saturated fat), 108 mg cholesterol, 66 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.
© Taste of Home 2013