Espresso Panna Cotta

Ingredients

• Half-and-half or light cream480 ml
• Granulated sugar60 g
• Unflavoured gelatin powder7 g (1 packet)
• Cold water, for blooming gelatin45 ml
• Nørse cold espresso concentrate 8:160 ml
• Vanilla extract1 tsp

Method

1. 01

   Sprinkle gelatin over the cold water in a small bowl and let it bloom for 5 minutes.

2. 02

   Warm the half-and-half and sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.

3. 03

   Remove from heat and stir in the bloomed gelatin until fully dissolved.

4. 04

   Stir in the Nørse cold espresso concentrate and vanilla extract.

5. 05

   Pour evenly into 4 ramekins or glasses. Let cool to room temperature, then refrigerate for at least 4 hours until set.

6. 06

   To serve, run a knife around the edge and unmould onto a plate, or serve directly in the glass.