Panna Cotta is a simple Italian classic. Kick yours up a notchy with an Irish flair by adding whiskey and a good cup of espresso. The gelatin will set nicely in individual coffee cups for a cute presentation.
1/2 cup Irish whiskey
1 cup espresso
2 cups milk
2 cups whipping cream
1 cup sugar
2 envelopes gelatin powder
1/4 cup ice water
grated chocolate or cocoa powder to garnish
Heat a 2-quart, heavy-bottomed saucepan until hot. Remove the saucepan from the heat and add the Irish whiskey. Return the saucepan to the heat and simmer the whiskey to dissipate the alcohol.
Add the espresso, milk, cream and sugar and heat until little bubbles appear around the edge. Remove from the heat, cool to room temperature, cover and chill.
Sprinkle 2 packages gelatin over 1/4 cup ice water. Dissolve the gelatin by heating it in a saucepan with 1/4-cup of the coffee mixture. Strain and add to the remaining coffee mixture. Stir well to combine.
Divide the panna cotta between individual coffee cups. Refrigerate until set.
To serve, garnish the panna cottas with chocolate.
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