Coffee Caramel Panna Cotta on Everyday Gourmet

Soak 2 tablespoons of gelatin in water (doesn't have to be warm) while preparing the panna cotta.

In a pan, combine brown sugar and coffee with 1.5 cups of heavy cream, mixing on heat until just under boiling, with bubbles appearing around the edges.

Remove the cream mixture from heat and stir in the soaked gelatin until fully incorporated.

Pour the mixture into martini glasses using a jug to avoid mess.

Refrigerate the panna cotta to allow it to set.

In a separate pan, combine 100 grams of sugar and 50 mils of water, bringing it to a boil until it turns a golden amber color to make caramel.

Add coffee to the caramel and whisk until there are no lumps, then let it cool.

Prepare hazelnuts on a tray and pour the caramel over them to create a praline.

Blitz the set praline into smaller pieces with a pinch of sea salt.

Decorate the panna cotta with the coffee caramel and sprinkle the praline on top.

Equipment Needed

Spice Level: