Panna Cotta S'more's

For the crust:

• 1 1/2 Cups cinnamon graham cracker crumbs
• 1/3 Cup melted butter
• 1/3 Cup sugar
• Mix all together and press into the bottom of the molds.
• Bake for 10 minutes in a 350 oven and then let cool.

For the Panna Cotta:

• 1 1/2 cups heavy cream
• 1 1/4 teaspoons plain gelatin
• 1/4 cup mascarpone cheese or additional heavy cream, I didn’t use the cheese but added the cream
• 2 tablespoons sugar
• Pinch of salt
• 2 ounces bittersweet or semisweet chocolate, finely chopped

For the topping:

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

For the crust:

1. Mix all together and press into the bottom of the molds. Bake for 10 minutes in a 350 oven and then let cool.

For the Panna Cotta:

1. Coat four 5-ounce ramekins or 6-ounce custard cups lightly with flavorless oil.
2. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
3. Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
4. Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.
5. Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
6. To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.

For the topping:

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer.
2. Set over a saucepan with simmering water.
3. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
4. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
5. Add vanilla, and mix until combined. Use immediately.
6. Toast the frosting with a creme brulee torch or super carefully under the broiler but be careful as it burns fast!