* PLUS Cooking time: 5 minutes, Refrigeration Time: 120 minutes
Skip unmolding these delicate desserts or whipping up a sauce: This easy pannacotta can be enjoyed in the espresso cups or ramekins it's poured into. Make them a day ahead, then just garnish them with grated chocolate and they're good to go.
2 1/2 cups
, about 2 1/2 tsp
instant espresso powder
- Pour cream into a large saucepan and set over medium-high. Stir in granulated sugar. Bring to a boil, stirring occasionally until sugar dissolves. Meanwhile, measure out ¼ cup (50 mL) water. Sprinkle gelatin overtop to soften, and stir once. When cream starts to boil, remove from heat. Add gelatin mixture, espresso powder and vanilla. Whisk to dissolve gelatin completely.
- Divide evenly among 8 espresso cups or ramekins. Refrigerate until set, at least 2 hours or overnight. Just before serving, sprinkle each with cinnamon, then grate chocolate overtop.
Nutrition (per serving)
- 3 g,
- 15 g,
- 26 g,
- 29 mg.