Coffee Caramel Panna Cotta with Hazelnut Praline

Natasha Ignatiadis

Cook Time 30 Minutes + Chilling

Servings 4

Ingredients

Panna Cotta
2 tbsp water
1 tsp powdered gelatine
½ cup freshly made espresso coffee
¼ cup brown sugar, packed
1½ cups double cream
Pinch of salt

Coffee Caramel
100g caster sugar
50ml water
50g espresso coffee

Hazelnut Praline
100g caster (superfine) sugar
50ml water
40g hazelnuts roughly chopped
Sea salt, for sprinkling

Method

To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta. Pour the coffee and sugar into a saucepan and stir until the sugar dissolves. Add the cream and salt and put the saucepan over a low heat. Cook until it is just under the boil. Remove the pan from the heat and gently whisk in the gelatine until it dissolves. Pour the mixture into a jug, then evenly pour into 4 serving glasses. Refrigerate until set, at least four hours.

Meanwhile, make your coffee caramel. Combine the sugar and water together in a medium saucepan. Bring to the boil and allow it to cook until it reaches a deep amber colour. Add the coffee and stir until the caramel is smooth. Pour into a bowl and set aside to cool.

To make the praline, combine the sugar and water together in a medium saucepan. Bring to the boil and again, allow it to cook until it reaches a deep, amber colour. Quickly stir in the hazelnuts and pour onto a lined baking dish. Sprinkle with a little sea salt and allow it to cool. Once the hazelnut praline has hardened blitz in a food processor until fine.

 To serve, pour some coffee caramel over each panna cotta and top with praline.