Espresso Panna Cotta

I made this last week for husband, and it turned out so good! Very rich and tasty. I didn't have martini glasses so I split the contents into 4 wine glasses. That way we were able to have it for dessert 2 nights in a row! I also couldn't find the espresso powder, so I just used instant cappuccino powder. It felt very fancy and wasn't that hard to make.

Ingredients

1/2 cup whole milk

1 1/2 tsp unflavored powdered gelatin

1 1/2 cups heavy cream

3 heaping tsp instant espresso powder

1/2 cup sugar

1 small white chocolate bar, for garnishing

1 small dark chocolate bar, for garnishing

Directions

Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin 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 heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refridgerate, 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 bars to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shaving over each panna cotta and serve.

Thanks Giada for another great recipe!