Place the ½ cup of milk in a small saucepan and sprinkle the gelatin over it. Allow it to soften for about 5 minutes. Over medium heat, stir it until the gelatin dissolves, but the milk does not boil, about 2-5 minutes. Add the cream, espresso powder, sugar and salt. Over low heat, whisk gently, until the espresso powder is incorporated and the sugar dissolves, about 3 more minutes. Turn off the heat and let it cool slightly.

Pour into 4 (½ cup) dessert glasses and refrigerate for at least 6 hours. During the first hour, stir every 20 minutes to keep the cream incorporated and help keep it from separating.

To serve garnish with white and dark chocolate shavings (if you desire).