Cioccolato & Galliano Ristretto Panna Cotta - cooking recipe

Ingredients

1/2 cup heavy cream
1/2 cup milk
2 tbsp granulated sugar
1 tbsp powdered gelatin, bloomed in 4 tbsp cold water for 5 mins
5 oz dark chocolate, chopped
3.5 oz mascarpone cheese
1/2 tsp cinnamon
None None Ristretto Layer
1 cup heavy cream
1/4 cup granulated sugar
2 tsp powdered gelatin, bloomed in 1 tbsp cold milk
1/3 cup Galliano Ristretto or other coffee liqueur
2.5 oz white chocolate, chopped
None None Garnish
2 oz mascarpone cheese
None None edible flowers (optional)

Preparation

Bring cream, milk and sugar to a simmer then remove from heat. Add bloomed gelatin and chopped chocolate. Stir until smooth. Whisk in mascarpone until smooth then add cinnamon. Distribute between 4 serving glasses (only fill half-full). Chill for at least 2 hours to set.
When chocolate mascarpone layer is almost set, make the ristretto layer. Bring cream and sugar to a boil. Remove from heat and stir in bloomed gelatin and Galliano Ristretto. Stir in white chocolate until smooth then chill for 10 mins. Carefully pour on top of chocolate mascarpone layer and chill for 4 hours, or overnight.
To serve, put a dollop of mascarpone cheese on top of each panna cotta. Add edible flowers, if desired.