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Espresso Panna Cotta

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Ingredients
  

  • 1½ cups heavy cream
  • 1½ cups milk
  • 1/3 cup organic cane sugar
  • 2 tablespoons espresso powder (King Arthur brand preferred)
  • 1 packet of gelatin

Notes

Pour the milk into a small, heavy-bottomed saucepan. Sprinkle the gelatin evenly over the surface and let it sit for 5 minutes to allow it to soften.
Warm the mixture over medium heat, stirring gently, just until the gelatin fully dissolves—about 2 minutes. Be careful not to let the milk come to a boil.
Add the cream, espresso powder, sugar, and salt.
Continue to cook over low heat, stirring until the sugar is completely dissolved, about 3 minutes more.
Remove the pan from heat and let the mixture cool slightly.
Divide the cream mixture evenly between martini glasses.
Cover the glasses with plastic wrap and refrigerate.
Chill until fully set, at least 8 hours or up to 3 days in advance.
When the panna cotta is ready to serve, make the glaze mixture.