White Chocolate Panna Cotta With Espresso Syrup

• 2-1/2 cups heavy whipping cream
• 2/3 cup sugar
• 2/3 cup 2% milk
• 1 envelope unflavored gelatin
• 6 ounces white baking chocolate, chopped
• 3/4 cup brewed espresso
• 1/4 cup sugar

1. In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted.
2. Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set.
3. In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup.

heavy whipping cream, sugar, milk, unflavored gelatin, white baking chocolate, espresso, sugar

Taken from www.tasteofhome.com/recipes/white-chocolate-panna-cotta-with-espresso-syrup/ (may not work)