Simple, pretty and scrumptious
- 500ml whipping cream
- 100gr sugar
- 150ml shot espresso
- 9gr gelatine sheets
- Vegetable oil to grease
Soak the gelatine in a bowl of cold water and leave for 5–10 minutes, until softened. Put the whipping cream and sugar into a pan. Place over a medium-low heat and bring to a simmer. Immediately remove from the heat. Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved. Add the espresso to the mixture.
Grease each mould with vegetable oil. This will make the panna cottas easier to turn out once set. Pour the panna cotta mixture through a sieve into a jug, then pour into the moulds. Place in the fridge and leave for at least 5 hours or overnight.
Carefully turn out the panna cotta and invert it into the centre of a small plate.
Serve with whipped cream. ENJOY!