Serve this creamy Italian gelatin dessertin cappuccino cups topped with a chocolate-covered coffee bean.
Recipe: Mascarpone CappuccinoPanna Cotta
1 cup heavy cream
3 tablespoons granulated sugar
2 tablespoons butter
1/4 cup very strong espresso
1/4 cup semisweet or bittersweet chocolate, chopped
1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoonscold water
1/2 cup sour cream
1/2 cup Wisconsin Mascarpone CheeseChocolate-covered coffee beans for garnish(optional)
Makes 4 to 6 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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