Coffee Panna Cotta

  • 1/4 cup water
  • 1 envelope (1/4 ounce) plain Knox gelatin
  • 4-5 tablespoons sugar
  • 1/2 cup espresso (or strong coffee), hot
  • 1 1/2 cups of half-and-half
  • Cocoa powder for garnish
  • Chocolate covered espresso beans for garnish
  • Mint leaves for garnish

Place the water in a small bowl and sprinkle evenly with gelatin. The gelatin will begin to absorb the water and swell in size; let stand 5 minutes. Heat in microwave for 30 seconds to dissolve. In a separate medium bowl, mix together sugar and hot espresso until dissolved. Stir in gelatin mixture until combined. Stir in half-and-half. Pour into 4 small serving glasses and refrigerate at least 3 hours to set. Garnish with cocoa powder, chocolate covered espresso beans and mint leaves before serving.

Makes 4 servings.