Serves 4-6
Cook Time 1/2 hour + chilling time
For The Dark Chocolate Layer:
1/2 Cup Milk
1 Teaspoon Plain Gelatin
1 Cup Heavy Cream
2 Tablespoons sugar or Organic Evaporated Cane Juice Crystals
3 Ounces Dark Bitter Chocolate
For The Cappuccino Layer:
1/2 Cup Milk
1 1/4 Teaspoon Plain Gelatin
1 Cup Heavy Cream
3 Tablespoons sugar or Organic Evaporated Cane Juice Crystals
1 Teaspoons Coffee Flavor
To Garnish:
Sweetened Whipped Cream
Shaved Chocolate
Start first with the chocolate layer. Place the gelatin in a small bowl with the milk and stir to soften the gelatin. In a small saucepan heat the cream with two tablespoons of sugar until simmering. Break up the chocolate and stir until melted into the cream. Whisk the softened gelatin and milk into the chocolate mixture until smooth. Pour this chocolate layer into four (4 ounce) glass tumblers and refrigerate until firm.
For the espresso layer, soften the gelatin once again in the milk. In a saucepan add the cream, half the sugar, and 1 teaspoon of the Coffee Flavor and heat until simmering. Taste, and add additional Coffee Flavor or sugar as needed. Remove from the heat and use a hand mixer or immersion blender to beat the coffee mixture until it is very foamy. Pour evenly over the top of the chocolate layer in each of the tumblers, spooning on the foam at the bottom of the pot on top to resemble a cappuccino drink. Return to the refrigerator and cool until firm.
To serve use a star tip on a piping bag, or a small spoon to add a dollop of the whipped cream to each panna cotta and then sprinkle with some shaved chocolate on top. Serve immediately.
Recipe adapted from and photo courtesy of www.italianfoodforever.com
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