- 6
Ingredients
- Ingredients (serves 6)
- 600ml thickened cream
- 200ml milk
- 150g caster sugar
- 1 vanilla bean, split, seeds scraped
- 3 gold-strength gelatine leaves (see note)
- Coffee syrup
- 1 cup (250ml) strong espresso coffee
- 1/2 cup (110g) caster sugar
- 1/3 cup (80ml) Frangelico (hazelnut liqueur
Preparation
Step 1
Place cream, milk, sugar and vanilla pod and seeds in a saucepan over low heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat and stand for 15 minutes to infuse. Soak the gelatine leaves in cold water for 5 minutes to soften.
Meanwhile, gently reheat the cream mixture over low heat. Squeeze gelatine to remove excess liquid, then add leaves to cream and stir until dissolved. Cool slightly, then strain and pour into six 1 cup (250ml) latte glasses. Cover with plastic wrap and chill overnight until set.
For the coffee syrup, place coffee and sugar in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 2-3 minutes until slightly thickened, then remove from the heat. Allow to cool completely. Stir in the liqueur, then pour over the pannacottas just before serving.
Notes
Begin this recipe a day ahead.
Gelatine leaves are from gourmet shops and delis – check the packet for setting instructions.