ESPRESSO AND CAPPUCINO JELLIES SET PANNACOTTA

ESPRESSO AND CAPPUCINO JELLIES SET PANNACOTTA
For the jellies
300 mls of espresso coffee
300 mls of cappuccino
20 grms of gelatine for each jelly or 3 leaves of gelatine
Sugar to taste
Method
Add the sugar to the espresso and the cappuccino in 2 separate bowl. Keep the coffees as 2 separate coffees so that you have the black of the espresso and the café au lait of the cappuccino.
Add sugar to your taste
Add the gelatine to the hot coffee and mix thourghly. If using leaf gelatine soak the gelatine in cold waters until soft, then add to the hot liquid.
Set the jellies is 2 separate shallow dishes, I use take away containers .
Set in the fridge until firm

Once firm cut into squares. And mist the 2 coffees gently together.
I used a Tupperware jelly mould, if you don’t have one you could us a loaf tin lined with glad wrap.

Panna Cotta

3 leaves of gelatine
300mls of pouring cream
300 mls of milk
80 grms of castor sugar
1 vanilla pod, or 1 ½ teaspoons of vanilla extract

Bring the milk and cream with the vanilla pod and the sugar to the boil, stir for about 1 minute. Remove from the heat and stir in the gelatine leaves which have been soaked in some cold water.
Stir until the gelatine is dissolved. Strain and chill over ice.

When the panna cotta has cooled pour this into the mould with the coffee and cappuccino jellies. Make sure the panna cotta is cold otherwise it will dissolves your jellies.
Set in the fridge overnight.

Unmould when you are ready to serve

RECIPE AND PHOTO: Enrica Cugno Swanepoel