Espresso & Vanilla Panna Cotta

1. 1

   COMBINE coffee and sugar in a small saucepan and stir until sugar is dissolved.

2. 2

   Simmer for 12 minutes or until thick and syrupy.

3. 3

   Pour into 4 x 1/2 cup espresso glasses, allow to cool.

4. 4

   HEAT the cream, sugar and vanilla bean in a saucepan until almost boiling (Do not allow to boil).

5. 5

   Discard vanilla bean and cool the mixture.

6. 6

   Beat PHILLY with an electric mixer until smooth then gradually beat in the cream mixture and gelatine.

7. 7

   SPOON the PHILLY mixture into the glasses and refrigerate for 23 hours or until set.

8. 8

   Place glasses onto espresso saucers with biscotti on the side.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.