Caffe Latte Pannacotta with Espresso Jelly
- 11 leaves gold strength gelatin
- 50g caster sugar
- 800ml hot black espresso coffee
- 100g dark brown sugar
- 1.3 litres Dairy Farmers Thickened Cream
- chocolate powder, for garnish
- coffee beans, for garnish
Soak 5 and 6 gelatin leaves separately in cold water until softened. Add 5 squeezed out leaves and caster sugar to 600ml hot espresso and stir until dissolved. Refrigerate until semi-set. Combine remaining 200ml espresso with brown sugar in a saucepan, add 800ml Dairy Farmers Thickened Cream and bring to the simmer, stirring continuously. Add remaining gelatin leaves and stir until dissolved. Pour equally into 10 caffe latte glasses and refrigerate. Once espresso jelly is semi-set, pour over Pannacotta and refrigerate until fully set. Beat remaining cream until soft peaks form.
For each Serving
Dollop whipped cream on top of each Pannacotta and garnish with chocolate powder and coffee beans.