Espresso and Brown Sugar Panna Cotta

Yield: 6 servings

Ingredients

• 1 1/2 cups whole milk
• 4 1/2 teaspoons unflavored powdered gelatin
• 4 1/2 cups heavy whipping cream
• 3 tablespoons instant espresso powder
• 3/4 cup brown sugar
• 1 can ready-made whipped cream
• 6 chocolate-covered espresso beans

Directions

1. Pour the milk in a medium saucepan.
2. Spinkle gelatin evenly over milk and let stand 7 minutes.
3. Turn on the heat to medium and stir milk for 2 minutes, or until the gelatin is dissolved.
4. Add the cream, espresso powder, and sugar.
5. Stir until the sugar dissolves, about 4 minutes.
6. Remove mixture from heat, and let cool 10 minutes.
7. Pour mixture into 6 glasses (martini or port glasses work well).
8. Refrigerate at least 3 hours, or until the mixture is set.
9. When ready to serve, garnish the top of each panna cotta with a dollop of whipped cream and an espresso bean.