Panna Cotta Tiramisu

Prepare the panna cotta.

Prepare the ramekins in a bowl of ice water bath.

Set gelatin in a small bowl with 5 TBSP of water.

In a sauce pot over medium-low heat, add cream, milk and sugar.

Whisk lightly to combine well and until the sugar has dissolved.

Bring it up to a simmer.

As soon as it start to simmer, remove from heat.

*Do not allow the mixture to boil.*

Immediately, add in espresso, wine and gelatin.

Whisk to combine well and until the gelatin has dissolved.

Pour the mixture into the ramekins.

*Do not wipe the ramekins dry. Use them right outta the ice water bath. This is to ensure that the panna cotta will be unmold with ease.*

Chill in the fridge to set, preferably 6 hours to overnight.

To serve.

In a shallow bowl, add in espresso and wine.

Stir to combine well.

Chill in the fridge until ready to use.

Prepare a bowl of hot water bath.

Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min.

As soon as the panna cotta can start to wopple, remove from the water bath.

*Do not leave it in the hot water bath for too long, or the panna cotta will melt.*

Carefully unmold onto a serving plate.

Dust with cocoa powder over the top.

Soak the savoiardi in the espresso mixture.

Do not soak for too long, preferably a few turns in the espresso mixture.*

Lean the savoiardi at the side of the panna cotta.

Use the back of a knife and scrape the chocolate and garnish over the top.

Lastly, sprinkle the gold dust over the top.

Serve immediately.