Coffee Panna Cotta Recipe - Great British Chefs

Ingredients

• 60ml of espresso
• 1 1/2 vanilla pods
• 350ml of double cream
• 115ml of milk
• 50g of caster sugar
• salt
• 2 gelatine leaves
• 20g of instant coffee powder
• oil, for greasing
• 120ml of espresso
• 250ml of milk
• 250ml of double cream
• 1 vanilla pod
• 2 tbsp of instant coffee powder
• 6 egg yolks
• 150g of caster sugar
• 200ml of water
• 15g of instant coffee powder
• 3 gelatine leaves, soaked
• 300ml of coffee, brewed
• 30ml of espresso
• 1 tbsp of Kahlúa
• 1 tbsp of coffee extract
• 1 tbsp of vanilla essence
• 12 egg yolks
• 150ml of milk
• 150ml of double cream
• 100ml of espresso
• 2 tbsp of coffee extract
• instant coffee powder for dusting
• 4 egg yolks
• 75g of caster sugar
• 250ml of espresso
• 60g of caster sugar
• 100ml of water
• 1 1/2 gelatine leaves
• 1 1/2 gelatine leaves, soaked
• 220g of butter
• 220g of caster sugar
• 220g of self-raising flour
• 5 eggs
• 3 tbsp of coffee extract, Trablit
• 50g of ground coffee
• 15 egg whites
• 2 vanilla pods
• 1 1/2 tsp cream of tartar
• 385g of caster sugar
• 180g of cake flour