Coffee panna cotta

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2 gelatine leaves

100ml strong black coffee, or espresso

100ml whole milk

300ml double cream

80g soft light brown sugar

1 tsp vanilla extract

100ml strong black coffee, or espresso

100g caster sugar

20ml Tia Maria

Soak the gelatine in a bowl of cold water for 30 minutes.
In a bowl, combine the coffee, milk and cream. Pour about a quarter of this liquid into a pan and place over a low heat.
Add the sugar and stir until dissolved. Remove the pan from the heat.
Squeeze out the gelatine sheets and add to the pan. Stir until dissolved.
Pour the warmed liquid through a sieve back into the remaining coffee, milk and cream mixture. Stir in the vanilla extract.
Divide the panna cotta mixture amongst six small serving glasses or bowls. Chill in the fridge for at least four hours, or preferably overnight.
In a pan, simmer the coffee and sugar together over a medium heat until the sugar has dissolved and the coffee has thickened.
Stir in the Tia Maria, then remove from the heat and allow to cool.
Just before serving, pour a little of the coffee syrup over each panna cotta.

Per Serving: 313kcals, 19.3g fat (12g saturated), 33.3g carbs (31.9g sugars), 1.6g protein, 0g fibre, 0.035g sodium

By easyFood