Espresso Panna Cotta

A great dessert anytime.

• 1 envelop of plain gelatin
• ¼ c water
• ½ c espresso, hot
• 4 T sugar
• 1½ of half and half

In a small bowl mix the gelatin with the water and heat in microwave for 30 seconds to dissolve.

Mix the sugar into the warm espresso in a medium bowl until dissolved. Add the gelatin mixture stirring well so it's not sticking to the bottom using a rubber spatula.

Stir in all the half-and-half.

Pour into four small glasses then refrigerate.

Panna cotta should be set in around 2 hours or so.

Garnish with chocolate espresso beans or a topping of your choice, right before you're ready to serve.n with the water and heat in microwave for 30 seconds to dissolve.  Place the sugar in a medium bowl and mix in the warm espresso.  Stir in the gelatin mixture and mix well.   Stir in the half and half.

Pour into four small glasses then refrigerate for two hours allowing the panna cotta to set.

Garnish with shaved chocolate or chocolate espresso beans.