Espresso Mascarpone Panna Cotta with Espresso Caramel Sauce

Espresso Mascarpone Panna Cotta with Espresso Caramel Sauce is a treat you won't want to miss.

Course Dessert, Snack

Cuisine Italian

Servings 8

½ cup whole milk
1 ¼-ounce envelope unflavored gelatin OR 2-1/2 teaspoons
2½ cups heavy whipping cream
½ cup sugar
4 ounces mascarpone cheese softened
1 tablespoon instant espresso powder
1 vanilla bean split lengthwise and seeds scraped OR 1 Tablespoon Vanilla Bean Paste

Meanwhile, in a large saucepan, combine cream, sugar, mascarpone, espresso powder, and vanilla bean and seeds OR omit the vanilla bean step and use vanilla bean paste. 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.
Remove vanilla bean if you used the bean. Return cream mixture to a low boil. Add gelatin mixture, and stir until dissolved.
Divide cream mixture among 8 (½-cup) ramekins.Refrigerate, uncovered, until mixture is set, at least 6 hours(overnight is better).
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 slightly warm Espresso Caramel Sauce.

Keyword Dessert