Affogato Panna Cotta

Indulgent, decadent and very, very naughty.  This dessert ticks all the boxes......high in fat, loads of sugar, caffeine to keep you going and the soothing tones of Frangelico liqueur to warm the cockles of your heart!  Don't be put off.......this is a show stopping dinner party dessert that will have your friends moaning with sheer delight!

Serves 6

600ml of pure cream
200ml of full cream milk
1/3 cup of castor sugar
1 vanilla bean, halved and seeds scraped
3 gold strength gelatine leaves

For the syrup:

1 cup of good quality espresso coffee
1/2 cup of sugar

A large nip of Frangelico liqueur or any other liqueur of your choice on the side......

Gently heat and stir  the cream, milk, sugar and vanilla together until the sugar has dissolved and it has not quite reached boiling point.  Remove from the heat and set aside to infuse for a good 15 minutes.

Place the gelatine leaves in a bowl of cold water and allow to soak for 5 minutes or until softened. Return the cream mixture to a low heat and add the gelatine leaves and stir to combine.

Pass the mixture through a fine sieve into a measuring jug and divide the mixture evenly between 6 decorative glasses or ramekins.  Place in the fridge for a minimum of 4 hours.

Heat the coffee and sugar in a saucepan and stir to dissolve the sugar.  Allow the mixture to simmer for 5 minutes or until reduced and thickened into a syrup.  Take off the heat and cool.

Remove the panna cotta from the fridge 5-10 minutes before serving and divide the coffee syrup evenly over the top.  Serve the Frangelico as an accompaniment.......