espresso panna cotta

peter jackson

peter jackson

11th November 2011

espresso panna cotta

Boil the milk half the cream, sugar and vanilla, add the gelatine and espresso, leave to cool and in...

Ingredients

  • 2 pints double cream
  • 1/2 pint milk
  • 7 leafs gelatine
  • 240g sugar
  • 3 vanilla pods
  • 5 double espresso

Method

Boil the milk half the cream, sugar and vanilla, add the gelatine and espresso, leave to cool and infuse for 2 hours.
Pass and place in fridge until nearly set
Semi whip the rest vof the cream and fold into the cooled mix
Ladel into mould amd set in fridge for 3-4 hours