Espresso Panna Cotta

Name: Espresso Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling YIELD: 6 servings.

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

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

1. 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.
2. Pour into six dessert dishes. Cover and refrigerate for 1 hour, stirring every 20 minutes.
3. Refrigerate for at least 5 hours longer or until set. Just before serving, garnish with chocolate curls.

Nutrition Facts

3/4 cup: 533 calories, 48g fat (30g saturated fat), 167mg cholesterol, 115mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 6g protein.

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