Espresso Panna Cotta

• 1/2 cup whole milk
• 1 1/2 teaspoons unflavored powdered gelatin
• 1 1/2 cups heavy cream
• 3 heaping teaspoons instant espresso powder
• 1/4 cup sugar
• Pinch salt
• 1 small white chocolate bar, for garnishing
• 1 small dark chocolate bar, for garnishing

1. Place the milk in a heavy, small saucepan.
2. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.
3. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes.
4. Add the cream, espresso powder, sugar, and salt.
5. Stir over low heat, until the sugar dissolves, about 3 more minutes.
6. Remove from the heat and let cool slightly.
7. Pour the cream mixture into 2 martini glasses, dividing equally.
8. Cover and refrigerate, stirring every 20 minutes during the first hour.
9. Chill until set, at least 6 hours and up to 2 days.
10. When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings.
11. Sprinkle the shavings over each panna cotta and serve.

milk, unflavored powdered gelatin, heavy cream, espresso powder, sugar, salt, white chocolate, chocolate

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-panna-cotta-recipe.html (may not work)