Kahlua Panna Cotta Food

KAHLUA PANNA COTTA

Steps:

• Grease six 4-ounce ramekins with the butter and place them on a baking tray.
• Put the gelatin in a large mixing bowl and gently stir in 1/4 cup of the milk.
• Place the heavy cream, remaining 1/4 cup of the milk, and confectioners' sugar in a saucepan and bring to a boil.
• Immediately turn off the heat.
• Stir well.
• Slowly pour the contents of the pan into the gelatin mixture, whisking constantly until cool.
• Stir in the Kahlua.
• Divide the mixture amount of the molds.
• Cover and refrigerate for at least 4 and up to 24 hours.
• Dip the ramekins one at a time into hot water and then turn them out onto serving dishes.

KAHLUA CHOCOLATE MOUSSE

Steps:

• In a small bowl, combine 1/3 cup of cold water and gelatin and let soften for 4-5 minutes.
• Mix cocca, 1 cup water, Kahula, salt, and softened gelatin.
• Bring to a boil and boil over medium heat for 2 minutes stirring constantly.
• Remove from heat .
• Pour mixture into a large bowl, and add milk, and vanilla, mixing well.
• Chill for one hour.
• Fold whipped topping into mixture and divide into 8 dessert cups.
• Chill for at least 1 hour, and serve.