Australian Table
Ingredients
Vanilla panna cotta
Coffee bean brittle
Method
1.Lightly grease four 3/4-cup moulds. Combine milk, sugar and vanilla in a saucepan and bring to boil on medium-low heat.
2.Combine hot water and gelatine in a small jug and stir until dissolved. Whisk gelatine mixture into milk mixture. Remove from heat and cool slightly.
3.Lightly fold cream into milk mixture. Pour into moulds and chill for at least 5 hours or overnight, until set.
4.Meanwhile, to make coffee bean brittle. Line a baking tray with baking paper.
5.Combine sugar with 1/2 cup water in a small heavy-based saucepan. Stir on low heat for 4-5 minutes, until sugar dissolves. Increase heat to high and simmer for 3-5 minutes, without stirring until sugar is pale amber colour. Watch carefully, as toffee burns quickly at this point. Add coffee and cook until a rich amber colour forms.
6.Remove from heat and immediately pour mixture onto prepared tray. Holding tray with oven mitts, tilt to spread toffee evenly and as thinly as possible over tray. Set aside to cool and set. Break into shards and carefully peel away paper. Store in an airtight container until ready to use.
7.Turn panna cotta out of moulds onto serving plates. Decorate with shards of coffee bean brittle to serve.
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