Ingredients
- 600ml fresh cream
- ¼ cup coffee beans
- 1 vanilla pod split and scrapped use pod for colour
- ¼ cup sugar
- 2 sheets titanium gelatine
- 2 x espressos
- 2 Tablespoons demerara sugar
Panna Cotta
Sauce
Serves: 8
Method
Panna Cotta
Set blast chiller to the precooling for dessert
Soak gelatine in water till soggy and squeeze out
Infuse all the vanilla and coffee beans in cream warm do not boil
Add rehydrated gelatine
Strain, and pour into lightly greased moulds or Potts
Place on the perforated tray and chill automatic program
1hour 20 minutes they are ready
For the pots no need to tip out serve within the glass pot with syrup and biscotti
Sauce
Reduce to syrup
Serve with Aniseed biscotti
