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
- 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.
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