Coffee panna cotta

Something about a panna cotta that makes people think it is really difficult to do but it is not. All it is a cream that is set using gelatine and then chilled so what is the big fuss all about. Just remember do not boil the cream mix to much or you will reduce it and have too much gelatine for the amount of liquid and pass the finished thing threw a sieve to remove and gelatine strands and you should be fine.

You will need

285ml/11floz double cream
210ml/7½floz full-fat milk
1 vanilla pod
4 leaves gelatine
150g/5oz caster sugar
2 to 4tsp of  instant coffee granules

First thing to say is that if you like a strong coffee flavour use a lot of coffee if you do not then do not use any and just call it vanilla.

Start by Putting the cream and milk in a pan and bringin it to a simmer, use a heavy-bottomed pan so not to burn. Then add the sugar and stir it in so it dissolves into the simmering liquid. Split your vanilla pod, scrape out the seeds and add the pod and seeds to the pan. Now remove the pan from the heat and let it all just infuse together for 5 to 10 minutes.

Now while that is happening take your gelatine leaves and pop them in a bowl of cold water. Let them go nice and soft, it takes about 4 to 5 minutes. After that take the gelatine out of the water and squeeze the extra water from the gelatine. Now add the gelatine to the hot cream mix stirring until the gelatine fully dissolves.

Now add the coffee granules to the mix and dissolve them, then pass the cream mixture through a sieve into a jug.

Let it cool for a few minutes then pour the mixture into dariole moulds or ramekins. Place them in the fridge and leave them to set for about 3 hours.

When it has set, remove them from their moulds by dipping the bases of the moulds into some very hot water. Press down gently with your finger and loosen them. If you have to, run a knife around the edge.

 
Turn each one onto a plate and serve with a little Irish cream liquor and grated chocolate.This sound wrong but it tastes so right.