Ingredients
- For the panna cotta:
- 3 gelatine leaves
- 500ml single cream
- 3tbsp caster sugar
- 2tbsp cofee extract
- 100g pecans
- 4tbsp runny honey
- a good pinch of sea salt
- For the syrup:
- 150ml strong espresso
- 125g caster sugar
- You will need:
- 4 dariole moulds, lightly oiled
Method
Soften the gelatine leaves in cold water. Meanwhile, in a small saucepan, gently heat the cream, sugar and coffee, squeeze the gelatine leaves then add to the pan and stir to dissolve. Pour the mixture through a sieve then divide between the dariole moulds. Let them cool then cover with clingfilm and put in the fridge to set. They need a minimum of 5 hours or overnight.
To turn out the panna cotta, dip the base briefly in hot water, run around the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve.
For the honeyed pecans, heat the oven to 200C, gas 6. Toss the pecans with the honey and sea salt. Spread out on a lined baking tray and bake in a hot oven for 10 minutes until lightly toasted. Serve warm or cold with the panna cotta.
To make the syrup, heat the espresso and caster sugar gently in a small pan until the sugar has dissolved entirely, then boil until it has reduced to about half and you’re left with a thick syrup. Allow it to cool. Drizzle over the panna cotta.
