Cioccolato & Galliano Ristretto Panna Cotta

• 1/2 cup heavy cream
• 1/2 cup milk
• 2 tbsp granulated sugar
• 1 tbsp powdered gelatin, bloomed in 4 tbsp cold water for 5 mins
• 5 oz dark chocolate, chopped
• 3.5 oz mascarpone cheese
• 1/2 tsp cinnamon
• None None Ristretto Layer
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 2 tsp powdered gelatin, bloomed in 1 tbsp cold milk
• 1/3 cup Galliano Ristretto or other coffee liqueur
• 2.5 oz white chocolate, chopped
• None None Garnish
• 2 oz mascarpone cheese
• None None edible flowers (optional)

1. Bring cream, milk and sugar to a simmer then remove from heat. Add bloomed gelatin and chopped chocolate. Stir until smooth. Whisk in mascarpone until smooth then add cinnamon. Distribute between 4 serving glasses (only fill half-full). Chill for at least 2 hours to set.
2. When chocolate mascarpone layer is almost set, make the ristretto layer. Bring cream and sugar to a boil. Remove from heat and stir in bloomed gelatin and Galliano Ristretto. Stir in white chocolate until smooth then chill for 10 mins. Carefully pour on top of chocolate mascarpone layer and chill for 4 hours, or overnight.
3. To serve, put a dollop of mascarpone cheese on top of each panna cotta. Add edible flowers, if desired.

heavy cream, milk, sugar, powdered gelatin, chocolate, mascarpone cheese, cinnamon, ristretto layer, heavy cream, granulated sugar, powdered gelatin, galliano ristretto, white chocolate, mascarpone cheese, flowers

Taken from recipes-plus.com/api/v2.0/recipes/32552 (may not work)