Coffee Panna Cotta with Mocha sauce 咖啡奶凍

1 cup (250 ml) whole milk
2 Tbsp unflavored powdered gelatin
3 cups (750 ml) whipping cream (whole fat heavy cream)
1/3 cup (80 ml) honey ( I use maple syrup)
1 tablespoon (15 gm) granulated sugar
pinch of salt
2 tsps instant espresso powder or more to taste (I put 4 tsp)

Prepare 6 to 8 ramekins or individual bowls or demitasse cups. If you want to be able to turn the Panna Cotta out of the bowl or ramekin, run the bowl under cold running water, pour and shake the water out but do not dry.

Pour the milk into a medium-sized saucepan and sprinkle the gelatin over the milk. Whisk quickly and lightly just so it is all wet and then allow to sit for 5 minutes. This softens the gelatin. Place the saucepan over medium heat and, whisking gently, allow the milk to heat until it is hot but not boiling, 5 more minutes. The yellow shiny splotches of gelatin floating on the surface will disappear when the gelatin is completely melted/dissolved.

Add the cream, honey, sugar, pinch of salt and 4 teaspoons instant espresso powder to the hot milk and continue to heat, stirring, until the honey, sugar and espresso have dissolved. Taste and add more espresso powder if you desire a stronger coffee flavor.

Remove the saucepan from the heat and allow to cool for several minutes. Whisk to combine well before pouring into the glasses, bowls, cups or ramekins. I always find it much easier to pour the liquid into a glass or Pyrex measuring cup with a spout and pour from that instead of directly from the saucepan.

Cover each bowl or ramekin with plastic wrap and chill in the refrigerator for at least 6 hours or, ideally, overnight.

A half hour or so before serving, prepare the Bittersweet Mocha Sauce. Once the Sauce has been made and chilled, serve the Panna Cotta, each drizzled with the Sauce.

BITTERSWEET MOCHA SAUCE

2 ounces (60 g) bittersweet or semisweet chocolate, or more to taste
¾ cup (200 ml) heavy whipping cream
2 tsps instant espresso powder
1 Tbs to ¼ cup (50 g) granulated sugar to taste

Coarsely chop the chocolate and place it in a small saucepan with the heavy cream, the espresso powder and 1 tablespoon sugar. Heat very gently over medium-low heat, whisking or stirring, until the chocolate, sugar and espresso have all melted and dissolved. Taste, adding sugar until desired sweetness. Remove from the heat, allow to cool for a few minutes, stir again and pour into a glass measuring cup, bowl or jar and refrigerate until just cool enough to serve over the chilled Panna Cotta.

Recipe source:http://lifesafeast.blogspot.ca/2011/03/coffee-panna-cotta-with-bittersweet.html