White-Chocolate Panna Cotta With Coffee Syrup

• 600 ml thickened cream
• 1 (180 g) pkt white chocolate, broken into small pieces
• 160 ml milk
• 140 g caster sugar
• 2 tablespoons boiling water
• 3 teaspoons gelatin powder
• 200 ml freshly brewed espresso coffee
• 60 g white sugar

1. You will need eight 150ml capacity dariole moulds for this recipe.
2. Place cream, chocolate, milk and caster sugar in a saucepan over low heat.
3. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
4. Place the boiling water in a heatproof bowl.
5. Sprinkle with gelatine and whisk with a fork to remove any lumps.
6. Set aside for 3 minutes or until gelatine dissolves.
7. Add gelatine to cream mixture and whisk to combine.
8. Pour among eight 150ml capacity dariole moulds.
9. Place on a baking tray.
10. Cover with plastic wrap and place in the fridge for 6 hours to set.
11. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat.
12. Cook, stirring, for 3 minutes or until sugar dissolves.
13. Set aside to cool.
14. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates.
15. Drizzle with coffee syrup to serve.
16. Source.
17. Australian Good Taste - November 2005 , Page 78.
18. Recipe by Michelle Noerianto.

cream, white chocolate, milk, caster sugar, boiling water, gelatin powder, espresso coffee, white sugar

Taken from www.food.com/recipe/white-chocolate-panna-cotta-with-coffee-syrup-307767 (may not work)