ESPRESSO PANNA COTTA...

ESPRESSO PANNA COTTA
(An Italian Dessert)
source  :    Giada De Laurentiis@AFC...




Ingredients :

1/2  cup  whole milk
1 1/2  tsp  unflavoured powdered gelatine
1 1/2  cups  heavy cream  (I use UHT Dairy Whipping Cream)
3  heaping teaspoon  instant espresso powder  (I use Nescafe powder)
1/4  cup  sugar
Pinch salt
1  small  white & dark chocolate bar, for garnishing  (I use dark chocolate bar only)


Method :

Place the milk in a heavy, small saucepan.
Sprinkle the gelatine over and let stand for 5 minutes to soften the gelatine.
Stir over medium heat just until the gelatine 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 the heat and let cool slightly.
Pour the cream mixture into 2 martini glasses or any glasses of your choice, dividing equally.
Cover and refrigerate, stirring every 20 minutes (I omit doing this) 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 blocks to create about 1 tablespoon each of the white and dark chocolate shavings.  Sprinkle the shavings over each panna cotta and serve...