1. First, soak the gelatine leaves in a small bowl filled with cold water and set aside. 2. Next, pour the cream into a small pan and turn the heat on (gentle heat) add the vanilla powder/extract. 3. Add the sugar, coffee and rum. 4. Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream). 5. If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat. 6. Now, squeeze the gelatine leaves and add then to the pan. 7. Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug. 8. Now, pour the cream into the glasses (or fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set. 9. Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it. 10. Enjoy it! 11. *Note: the sachet I used contained about ½ g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod. ---------------------------------------------------------------------------
Nutrition
Ingredients
