Coffee caramel panna cotta

AT A GLANCE

  • Serves 4 people

One of our favourite desserts is Andrew Cibej's panna cotta with coffee caramel at Vini in Sydney. This is our take on it.

  • 5 titanium-strength gelatine leaves
  • 250 ml (1 cup) milk
  • 700 ml pouring cream
  • 80 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  •  
  • Coffee caramel
  • 200 gm caster sugar
  • 100 ml espresso-strength coffee
  •  
  • Coffee praline
  • 200 gm caster sugar
  • 80 gm natural almonds, coarsely chopped
  • ½ tsp very finely ground coffee beans
01   Combine gelatine and milk in a bowl and stand until softened (5 minutes). Meanwhile, bring cream, sugar and vanilla to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Strain, then return to pan (discard vanilla bean). Add gelatine to hot cream mixture, stir to dissolve, then set aside to cool (30 minutes). Pour into four 250ml glasses or moulds and refrigerate until set (4 hours).
02   Meanwhile, for coffee caramel, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush and cook over medium heat until caramel (5-10 minutes). Add coffee (be careful as hot caramel will spit) and stir over low heat until syrupy (1-2 minutes), then set aside to cool (20-30 minutes).
03   Meanwhile, for coffee praline, bring sugar and 100ml water to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush, cooking over medium heat until caramel (5-10 minutes). Stir through almonds and coffee, pour onto a sheet of baking paper and set aside to cool (10-20 minutes). Break into shards and set aside.
04   Dip panna cotta moulds briefly into hot water, then invert onto plates. Drizzle with coffee caramel and serve with praline shards.
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