Coffee Panna Cotta
Panna cotta (“cooked cream” in Italian) is a silky-smooth dessert that works beautifully with the flavor of coffee. The sauce was inspired by café brûlot, the New Orleans classic coffee drink spiked with flamed brandy. Cooking for teetotalers? Use brandy extract in the panna cottas and omit brandy (and flambéing) from the sauce. Garnish with chocolate-covered espresso beans, if desired. Recipe by Joyce Hendley for EatingWell.
Make Ahead Tip: Cover and refrigerate panna cottas and sauce for up to 3 days. Heat the sauce for a few seconds before using.
Equipment: Six 4-ounce (1/2-cup) custard cups or ramekins, long-handled match or grill lighter
1/2 reduced-fat milk, 1 other carbohydrate, 1 fat