Espresso Panna Cotta

Ingredients

• 1 small chocolate bar dark for garnishing
• 1 small chocolate bar white for garnishing
• 1.5 teaspoons powdered gelatin unflavored
• 1.5 cups heavy cream 
• 3 teaspoons espresso powder instant
• 1 pinch salt 
• 0.3 cup sugar 
• 0.5 cup milk whole

Equipment

• sauce pan
• peeler

Directions

1. Place the milk in a heavy, small saucepan.
2. 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.
3. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes.
4. Remove from the heat and let cool slightly.
5. 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.
6. When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings.
7. Sprinkle the shavings over each panna cotta and serve.