ESPRESSO PANNA COTTA

By:


Italian jello!

Ingredients:

  • 1 envelop gelatin

  • 3 tablespoons warm water, softened
  • 1 1/2 cup cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 1/2 tablespoon espresso powder
  • 1 1/2 cup milk

     

Method:

Soften the gelatin in the warm water.  Meantime put cream, sugar, vanilla espresso powder into sauce pot and bring to boil; add gelatin and blend and return to a boil. Remove from heat. Add cold milk to cool things down. Pour into serving dishes or molds. (Dishes are very easy, but leave a little room for garnishing.)

Garnish with shaved chocolate or whipped cream (or both). For crunch, make a nut brittle or chocolate espresso nib brittle.






TO RECIPES

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