Panna Cotta al Caffè (Italian Coffee Panna Cotta)

• 3 pieces Gelatin sheets
• 200 ml Whole milk
• 300 ml Double cream
• 60 g Caster sugar
• 120 ml Espresso, strong and freshly brewed
• 1 tsp Vanilla extract
• 1 tsp Cocoa powder

1. Put the gelatin sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, set out 4 ramekins or glasses.
2. Pour the milk and double cream into a saucepan and whisk in the caster sugar. Warm over a low to medium heat until steaming and the sugar has dissolved, without letting it boil.
3. Take the pan off the heat. Squeeze excess water from the gelatin, then whisk it into the hot cream mixture until fully dissolved.
4. Whisk in the espresso and vanilla extract. Strain through a sieve into a jug, then divide between the ramekins or glasses.
5. Cool for 15 minutes at room temperature, then chill for 2 hours 45 minutes, or until just firm with a gentle wobble. If turning out, dip the ramekins briefly in hot water and invert onto plates; otherwise serve in the glasses.
6. Just before serving, dust lightly with the cocoa powder.

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