Ice Cream and Coffee Sheet Panna Cotta

• 1 cup hot freshly brewed strong coffee
• 1 tablespoon unflavored powdered gelatin
• 2 pints vanilla bean ice cream, softened
• 1/4 cup whiskey
• Salt
• Caramel Sauce, for serving

1. Line a 9-inch square baking pan with plastic wrap.
2. Pour the coffee into a medium saucepan and sprinkle the gelatin over it.
3. Let stand until softened, about 5 minutes.
4. Heat the coffee over moderate heat, whisking, until the gelatin dissolves, about 1 minute.
5. Add 1 pint of the ice cream and cook, whisking, until hot, 3 to 5 minutes.
6. In a large bowl, combine the coffee mixture with the remaining pint of vanilla bean ice cream and whisk until smooth, then whisk in the whiskey and a generous pinch of salt.
7. Pour the panna cotta batter into the prepared pan and refrigerate until set, at least 3 hours.
8. Invert the panna cotta onto a carving board and, using a 2-inch round biscuit cutter, cut into rounds and serve with caramel sauce.

coffee, unflavored powdered gelatin, cream, whiskey, salt, caramel sauce

Taken from www.foodandwine.com/recipes/ice-cream-and-coffee-sheet-panna-cotta (may not work)