Espresso Panna Cotta

Ingredients

• 1 cup whole milk
• 1 tbsp unflavored gelatin
• 3 cups whipping cream
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• ¼ cup Amoretti® Blue Agave Nectar Light
• 1 tbsp Amoretti® Espresso Coffee Artisan
• pinch salt

• whipped cream
• fresh berries
• 1 tbsp Amoretti® Crema di Dark Chocolate Syrup

• 6-8 espresso cups or wine glasses

Directions

1. Place the milk in a small bowl. Sprinkle the gelatin over milk and let sit 5 minutes.
2. Pour into a saucepan and stir over medium heat until gelatin dissolves, about 5 minutes, do not boil the milk.
3. Add whipping cream, Madagascar Bourbon Vanilla, Blue Agave Nectar, Espresso Coffee Artisan, and salt. Stir for 5 more minutes.
4. Remove from heat and pour into 6-8 small serving dishes, espresso cups, or wine glasses.
5. Cool for a few minutes and then refrigerate until set, a minimum of 6 hours.
6. Immediately before serving, garnish with whipped cream, berries, and Crema di Dark Chocolate Syrup.