Vanilla Panna Cotta With Coffee Bean Brittle

• 2 cups milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tbsp powdered gelatin
• 1 cup heavy cream, lightly whipped
• None None Coffee Bean Brittle
• 1 1/4 cups sugar
• 1 tbsp coffee beans, coarsely chopped

1. Lightly grease four 2/3 cup molds. Combine milk, sugar and vanilla in a saucepan and bring to a boil over medium low heat.
2. Combine 2/3 cup hot water and gelatin in a small bowl and stir until dissolved. Whisk gelatin mixture into milk mixture. Remove from heat and cool slightly.
3. Lightly fold whipped cream into milk mixture. Pour into molds and chill for at least 5 hours or overnight, until set.
4. Meanwhile, to make coffee bean brittle, line a baking sheet with parchment paper.
5. Combine sugar with 1/2 cup water in a small heavy-based saucepan. Stir over low heat for 4-5 mins, until sugar dissolves. Increase heat to high and simmer for 3-5 mins, without stirring, until sugar is pale amber color. Watch carefully, as toffee burns quickly at this point. Add coffee and cook until a rich amber color forms.
6. Remove from heat and immediately pour mixture onto prepared baking sheet. 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 pieces and carefully peel away paper. Store in an airtight container until ready to use.
7. Turn panna cotta out of molds onto serving plates. Decorate with pieces of coffee bean brittle to serve.

milk, sugar, vanilla, powdered gelatin, heavy cream, coffee, sugar, coffee beans

Taken from recipes-plus.com/api/v2.0/recipes/29711 (may not work)