Vanilla Panna Cotta with Espresso Jelly and Coffee Syrup | Sarahlyn’s Kitchen

Ingredients

• 1 cup thickened cream (for the vanilla layer)
• 1 cup buttermilk (for the vanilla layer)
• 1/2 tspn vanilla bean paste (for the vanilla layer)
• 2 tspn gelatine powder (for the vanilla layer)
• 1/4 cup caster sugar (for the vanilla layer)
• 1/3 cup micro herbs (optional)
• 1/3 cup raspberries, for garnish
• 2 Tbls coffee liqueur (for the jelly)
• 2 Tbls caster sugar (for the jelly)
• 250 ml water (for the jelly)
• 3 tspn instant coffee (for the jelly)
• 2 tspn gelatine powder (for the jelly)
• 1/3 cup boiling water (for the jelly)