Ingredients

• 1 cup simple syrup
• 3 tablespoons Trablit (or strong espresso)
• 8 medallions sponge cake
• 8 ounces semisweet chocolate
• 4 leaves gelatin
• 2 cups cream
• 2 cups milk
• 1/4 cup sugar
• 8 tuiles
• 1 pint chocolate sorbet
• Mint sprigs, for garnish

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Instructions

1. Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.