Panna cotta al tiramisù

Ingredienti

• 1/2 cup Full fat milk
• 1 (7 gms) Envelope unflavored gelatin
• 2.5 cups Heavy/whipping cream
• 1/2 cup Sugar
• 4 ounces (113 gms) Mascarpone cheese (softened)
• 1 tbsp Instant coffee powder
• 1 vanilla bean (split lengthwise and seeds scraped (refer notes for substitute))

Preparazione

1. 1

   Into a medium bowl, pour milk, and sprinkle with gelatin. Let stand until gelatin softens, about 15 minutes.

2. 2

   Meanwhile, in a large saucepan, combine cream, sugar, mascarpone, instant coffee powder, and vanilla bean and seeds. Bring the mixture to a low boil over medium heat, whisking until sugar dissolves, about 1 minute. Remove from heat; cover and let stand for 10 minutes.

3. 3

   Remove vanilla bean. Return cream mixture to a low boil. Add gelatin mixture, and stir until dissolved.

4. 4

   Divide cream mixture among 8 (½-cup) ramekins.

5. 5

   Refrigerate, uncovered, until mixture is set, at least 6 hours.

6. 6

   Run a thin, sharp knife around the edge of each panna cotta. Invert ramekins onto dessert plates, allowing panna cotta to settle out onto plate. Serve with warm Espresso Caramel Sauce.