nothing caffeine can’t fix
Today, I made mini panna cotta with espresso gelatin. They turned out wonderfully and make a great little pre-dessert or dessert chaser. Obviously, the quality of the espresso will determine how well the whole thing goes down. The last time I made panna cotta it had yogurt and cream. This one was half cream and half milk. Next time I will try Donna Hay’s recipe which I think has almost all cream. Decadent.
two great tastes that taste great together – reese’s eat your heart out
