Panna Cotta al Caffe (Coffee Flavored Cooked Cream) Recipe

Pour half the cream into a saucepan, add the sugar and espresso, and heat almost to boil. Remove from the heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.

Using a hand blender, whip the remaining cream into soft peaks. Remove 6 TBSP of the whipped cream and place in a pastry bag fittet with a fluted tip and refrigerate. Using a spatula, gently fold the remaining soft whippped cream into the gelatin mixture.

Pour the cream mixture into 2 individual ring or round molds and refrigerat for about 3 hours.

To serve, immerse the base of each mold into boiling water for 5 seconds and invert onto serving plates. Using the pastry bag, pipe cream rosettes onto the molds, then decorate with coffee beans."