Espresso panna cotta

2

Ingredients

  • 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

Use imperial measurements

Method

How to make Espresso panna cotta

Place the milk in a heavy, small saucepan. Sprinkle the gelatine over and let stand for 5 minutes to soften the gelatine. Stir over medium heat just until the gelatine dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.

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.

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