A perfect Panna Cotta.
3 sheets gelatine
400ml double cream
75ml whole milk
100g caster sugar
1 1/2 tbsp coffee dissolved in 50ml boiling water
2 amoretti biscuits, ground
Soak the gelantine leaves in cold water
Add the cream, sugar, milk and the coffee to a pan and bring to a simmer. Remove from heat at this point.
Squeeze out excess water from the gelatine and add to the pan, stirring until dissolved. Allow to cool slightly.
When cool, pour into 4 ramekins (tip: rinse the remekins in cold water but do not dry. This will make it easier to turn the panna cotta out once set.
Place in a fridge and leave overnight
Once ready to be eaten, grind the amoretti in a pestl and mortar and sprinkle on top.
N.B. Photo shows served in a sundae glass