Serve this creamy Italian gelatin dessert in cappuccino cups topped with a chocolate-covered coffee bean.

Mascarpone Cappuccino Panna 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 tablespoons cold water
1/2 cup sour cream
1/2 cup Wisconsin Mascarpone Cheese

Chocolate-covered coffee beans for garnish (optional)

1. Heat cream with sugar, butter, espresso and chocolate until sugar is dissolved and butter and chocolate are melted.
2. Remove from heat and whisk in softened gelatin to dissolve.
3. Whisk in remaining ingredients to blend. Chill slightly.
4. Pour into 4 cappuccino cups or 6 espresso cups. Refrigerate until set.
5. Garnish with chocolate-covered coffee beans, if desired.

Makes 4 to 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.