1vanilla beansplit lengthwise and seeds scraped (refer notes for substitute)
Into a medium bowl, pour milk, and sprinkle with gelatin. Let stand until gelatin softens, about 15 minutes.
Meanwhile, in a large saucepan, combine cream, sugar, mascarpone, instant coffee powder, and vanilla bean and seeds. 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. 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.
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 warm Espresso Caramel Sauce.
I served it with some whipped cream. You can serve it with ice cream or Espresso Caramel sauce (recipe follows). You can refrigerate it for 2-3 days.
1½ cups heavy whipping cream
1½ cups light brown sugar
6 tablespoons unsalted butter
2 tablespoons instant espresso powder
In a medium saucepan, combine cream, sugar, butter, espresso powder, and salt. Bring mixture to a low boil over medium heat, and cook, stirring constantly, until thickened and mixture coats the back of a wooden spoon, about 20 minutes. Let caramel cool until just warm (hot caramel will melt panna cotta).
This Tiramisu Panna Cotta was printed from https://mariasmenu.com/desserts/tiramisu-panna-cotta.
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