Coffee Panna Cotta

1. 1

   Bring the cream, sugar and vanilla bean scrapings to a boil and simmer for 10 mins. Pour into a bowl and set aside to cool.

2. 2

   Meanwhile, soak the gelatin in cold water until hydrated. Add 4 tbsp vanilla cream and the espresso powder. Place over low heat and melt the gelatin. Mix into the main vanilla cream mixture and chill for 1 hour, stirring occasionally, until it begins to set.

3. 3

   Fill 8 small (around 2/3 - 3/4 cup) ramekins with the coffee cream. Chill for another 3 hours. Before serving, briefly put the ramekins in hot water to loosen the sides then turn out onto plates. Serve decorated with chocolate-covered coffee beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.