I am getting quite obsessed with panna cotta at the moment, mainly because it is actually easy to make and because it is just such a lovely thing to eat.
This coffee one was made by heating 600ml of double cream with four tablespoons of golden caster sugar and a large cup of strong espresso coffee, made in a Moka Express hob-top pot.
When this was hot and just about at boiling point, I removed it from the heat and added a teaspoon of vanilla extract.
Once cooled slightly, I strained the cream and coffee mixture into a bowl and whisked in four sheets of gelatine that had been softened in cold water and squeezed dry.
This was then poured into dariole moulds and put in the fridge for about six hours to set.
The coffee syrup was another cup of strong espresso reduced in a saucepan with two tablespoons of golden syrup and allowed to cool.