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espresso panna cotta
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Total: 25 minutes


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Step 1

Soak the gelatine in a bowl of cold water.

Step 2

Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.

Step 3

Tip in the sugar and stir until it has dissolved, then remove from the heat.

Step 4

Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.

Step 5

Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.

Step 6

Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.

Step 7

To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.

Step 8

Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.