Canal House's Cappuccino Panna Cotta
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Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
1 cup milk
3 cups cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 pinch salt
2 teaspoons unflavored gelatin
1 tablespoon instant espresso
Directions:
Sprinkle the gelatin over the milk. Let stand until soft.
Place the cream, sugar, and instant espresso in a pan over medium heat, until just boiling. Add the milk and gelatin to the hot mixture. Whisk for one minute and strain.
Divide among several coffee cups. Cover with plastic, wrap, and refrigerate.
At serving time, steam some milk as you would for cappuccino. Place the foam over each cup.
Recipe Source: John De Lucie, Executive Chef of Canal House at Soho Grand Hotel, NYC
Recipe Location: https://www.cdkitchen.com/recipes/recs/39/Canal-Houses-Cappuccino-Panna103649.shtml
Recipe ID: 74522
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