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£18.08/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Soak the gelatine in a bowl of cold water. Meanwhile, make 300ml strong black coffee using a cafetière (or your preferred method – you will need to use around 400ml water).
Pour 200ml of the hot coffee into a small saucepan with the brown sugar. Add the milk and bring to a gentle simmer, stirring occasionally to dissolve the sugar. Combine the cream and vanilla extract in a heatproof jug.
Remove the pan from the heat then squeeze out the water from the gelatine leaves and add to the pan, stirring until dissolved. Pour into the cream jug, mixing well. Divide the mixture between 4 x 200-250ml glasses (or 6 smaller glasses); chill for at least 3 hours (or overnight) until set.
Simmer the remaining 100ml black coffee in a small saucepan with the caster sugar for 5-10 minutes until slightly thickened. Leave to cool, then stir in the liqueur, if using, and chill until ready to serve. Pour a thin layer of syrup over each panna cotta and scatter with the crushed biscuits.
Typical values per serving when made using specific products in recipe
Energy | 2,346kJ/ 564kcals |
---|---|
Fat | 40g |
Saturated Fat | 24g |
Carbohydrates | 48g |
Sugars | 48g |
Fibre | 0.2g |
Protein | 2.6g |
Salt | 0.2g |
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