Espresso Panna Cotta

Ingredients:

• Cream 100 ml
• Milk 100 ml
• Espresso 50 ml
• 2 gelatin leaves
• Hazelnuts 50 g
• Caster sugar 50 g
• Sugar 100 g
• Cinnamon 2 g

Cooking Instructions

1. Start by immersing two leaves of gelatin in cold water and leave to soak.
2. Next, take a little sauce pan and place there caster sugar, cream, milk, sugar and a shot of a really strong coffee. Bring to a simmer and remove from the hob.
3. Squeeze out the gelatin leaves and place into the hot cream until completely dissolved.
4. Pour your cream mixture into a jug and fill your molds just shorter than the rim. Leave in the fridge for 2-3 hours.
5. To make a cinnamon hazelnut brittle, pour caster sugar into a pan and cook over medium heat until the sugar melts to a deep golden-brown.
6. Add toasted hazelnuts into the caramel and dust with ground cinnamon. Leave to set at room temperature.
7. When the panna cotta is firm, give each mold a quick deep into boiling water, that will ensure stress-free exit onto the plate.
8. Dress your panna cotta with a crunchy hazelnut caramel. Cook this recipe with a photo!

See: Other Dessert Recipes by Gordon Ramsay