Coffee Panna Cotta

This is another winner from MM's Kitchen Bites. I've never been too confident of pulling off complicated puddings that are required to set, but this recipes seemed so easy, and the instructions seemed so precise that I gave it a try, and it came out perfect. 
Wish I hadn't halved the quantities, as I had done.

1/2 cup whole milk, ( I used double toned , since that is one we get)
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream, 235+ 115 = 350 ( used Amul cream)
3 heaping teaspoons instant espresso powder (Nescafe instant) 
1/4 cup sugar
A pinch salt
Chocolate or nuts for garnishing


Method
Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
Garnish and serve