ESPRESSO PANNA COTTA

I was looking for an easy dessert to make

 for an Advent Charity Event I was going to.

The event was just a few days after Thanksgiving

and I was still tired from slaving in the kitchen, and was not ready to slave again.

I remembered this recipe,

a less than 10 mins to make recipe.

So if you ever find yourself in a dilemma like I did,

and seriously want the credit you so deserve for being a kitchen diva.

Here's a perfect recipe for that!

Mini Espresso Panna Cotta

This recipe serves 4. But since i was serving a large party. Went to my local party store and found these cute 2 oz clear plastic teeny tiny mugs. I thought it would be cute to make it look like mini cappuccinos. These cups were just perfect serving for a big party. And I found teeny tiny spoons to go with it as well.

Ingredients:

1 cup whole milk

3 tsp unflavored powdered gelatin

3 cups heavy cream

6 heaping tsp instant espresso powder

1/2 cup sugar

Pinch salt
Whipped Topping

1 small white chocolate bar, for garnishing

1 small dark chocolate bar, for garnishing

Directions:

• In a medium non-stick saucepan , pour milk, add the gelatin over, and mix. Let stand for 5 minutes to soften the gelatin. Turn stove to medium heat and stir for 2 minutes just until the gelatin dissolves, but the milk does not boil. Turn to low heat. 
• Add the cream, espresso powder, sugar, and salt. Stir, until the sugar dissolves, about 3 more minutes.
• Remove from heat and let cool slightly. Pour mixture into 4 martini glasses or 4 coffee cups, dividing equally.
• Cover and refrigerate. Chill until set, at least 6 hours and up to 2 days.
• When ready to serve, top with whipped topping and sprinkle with chocolate shavings.

 

Note:

• Best to shave the chocolate blocks when soft, so make sure its room temperature or you can microwave it for 10 secs to soften for easy curling. Use a vegetable peeler on the chocolate blocks to create about 2 tbsp each of the white and dark chocolate shavings

Serves: 4 (or 16 when using 2 oz cups)