Italian Expresso Panna Cotta
1 cup 2% milk
3 teaspooons unflavored gelatin
3 cups heavy cream
6 heaping teaspoons instant expresso powder
1/2 cup sugar
Pinch sea salt
Chocolate shavings from any solid milk chocolate candy
Place the milk in heavy, small saucepan. Sprinkly the gelatin over the milk and let it stand for 5 minutes. Place the pan over medium heat until the gelatin dissolves, but, DO NOT BOIL -2 minutes. Add the cream, espresso powder sugar and salt. Stir over low heat until the sugar dissolves. Do not use a whisk as it will create bubbles on the top - 3 minutes. Remove from heat and place in a container from which it is easy to pour. Let stand for 30-45 minutes. Pour into clear Martini glasses, cover and place in refrigerator for 6 hours and up to 2 days.
When ready to serve, garnish with a coffee bean and shaved chocolate.
Makes 4-6 servings
For lower fat option: use half and half instead of heavy cream and increase the gelatin to 4 teaspoons. Everything else is the same.