Panna cotta (coffee/vanilla flavoured)
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- 500 ml (slightly less than a pint) Double cream
- A sachet of vanilla extract The sachet I used contained about 1/2 g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod.
- 90 grams (3 1/2 oz) Caster sugar
- 4 grams (1 tbs) Instant coffee
- 15 ml (1/2 fl oz) Dark rum (alternatively use brandy)
- 4 grams (2 leaves) Gelatine leaves
- Cocoa powder for dusting
- A few coffee beans for decoration
- First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
- Next, pour the cream into a small pan and turn the heat on (gentle heat).
- Add the vanilla extract.
- Add the sugar.
- Add the instant coffee.
- Add the rum.
- Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).
- If you have a thermometer, check that the cream reaches 90ºC (193ºF) and, at that point, remove the pan from the heat.
- The pan has been removed from the heat.
- Now, squeeze the gelatine leaves.
- Add the gelatine leaves into the pan.
- Stir for a couple of minutes or until the gelatine is completely dissolved.
- Next, strain the cream into the jug.
- Now, pour the cream into the glasses (I usually fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
- Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it. Enjoy it!