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This is what it is all about!

About 10 years ago, hubby and I formed a dinner club with 3 other couples.  The group meets every other month and the host couple  comes up with the menus and send out cooking assignments to the other couples.  Some time there are comfort foods, sometimes they are themed dinners.  It is whatever the host couple decides.

We have talked as a group about sending our ideas to Food Network, seen articles pop up in Cooking Light about dinner clubs and how to join one in your area, but no one ever really acted on sharing our story.  Well, that was one of the reason I wanted to blog. 

Last Saturday we had another dinner that was Italian inspired and our assignment was dessert.  We made Cappacino Panna Cotta.  Simple, easy and delicious.  Topped with whipped cream and cinnamon, it was wonderful.

Brian Boitano’s Cappuccino Panna Cotta
Prep Time: 12 min
Inactive Prep Time: 5 hr 30 min
Cook Time: 6 min
Serves: 8 servings
Ingredients
1 (1/4-ounce) package or 2 teaspoons powdered gelatin
3 tablespoons cold water
1 cup milk
3 cups heavy cream, divided
1/2 cup sugar
1 pinch salt
2 tablespoons instant espresso powder
1 vanilla bean, split and seeds scraped
2 tablespoons powdered sugar
Ground cinnamon, for garnish
Directions
In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.
In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.
Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.
In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

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