Kahlua Panna Cotta - cooking recipe

Ingredients

1/4 cup Kahlua
1/2 cup whole milk
1/4 cup heavy cream
2 teaspoons softened unsalted butter, for coating
2 1/2 teaspoons unflavored gelatin
1/2 cup confectioners' sugar

Preparation

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.