Panna Cotta with Espresso Topping

And...my another version of Panna Cotta...for coffee lovers:-)

To make Panna Cotta you'd need:

200 ml Milk

200 ml Cereal milk or whipping cream

2 teaspoons Gelatine powder

2 tablespoons Sugar

♥

For Espresso topper:

100 ml hot water

2 teaspoons coffee powder

1 teaspoon Gelatine powder

• Pour milk into a small bowl, and stir in the gelatine powder. Set aside; 
• In a heavy based medium saucepan, stir together the cereal milk and sugar (with balloon whisk) with low to medium heat until slightly boiling; 
• Pour in the gelatine-milk mixture into the saucepan, stirring constantly until smooth and dissolved. Cook for 1-2 minutes; 
• Remove from heat; 
• Strain the mixture into another bowl and pour into the six liquor glasses; 
• Cool the glasses uncovered at room temperature. 
• When cool, cover them with wrapping film and refrigerate for 2 hours.................. 
• Mix together hot water and coffee powder in another small saucepan; 
• Stir in sugar until dissolved; then add in gelatine powder; 
• Set over low heat, constantly stir the coffee mixture for a few minutes, watch carefully not bringing to full boil; 
• Remove from heat; 
• Gently pour into the six glasses, on top of well-refrigerated Panna Cotta base; 
• Refrigerate for another hour before serving. 
• Topped with reduced fat whipped cream or with other toppings of your preference:-)

s/w whipped cream & cinnamon powder!

One shot of Caffeine in the morning 

keeps you awake all day long:-)