Espresso panna cotta
Serve up these elegant puds for a special after-dinner treat.
- 120ml whole milk
- 1 1/2 tsp unflavoured powdered gelatine
- 350ml double cream
- 3 heaped tsp instant espresso powder
- 55g sugar
- Pinch salt
- 1 small white chocolate bar, for garnishing
- 1 small dark chocolate bar, for garnishing
When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tbsp each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.