Panna Cotta (Coffee/Vanilla Flavoured)

• 500 ml double cream (slightly less than a pint)
• 12 g vanilla powder, see note below*
• 90 g sugar (3 1/2 1/2 oz)
• 4 g instant coffee (1 tbs)
• 15 ml dark rum (1/2 fl oz, alternatively use brandy)
• 4 g gelatin, leaves (2 leaves)
• cocoa powder, for dusting
• coffee beans, A few for decorationa

1. First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
2. Next, pour the cream into a small pan and turn the heat on (gentle heat) add the vanilla powder/extract.
3. Add the sugar, coffee and rum.
4. Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).
5. If you have a thermometer, check that the cream reaches 90 degrees C and, at that point, remove the pan from the heat.
6. Now, squeeze the gelatine leaves and add then to the pan.
7. Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug.
8. Now, pour the cream into the glasses (or fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
9. Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it.
10. Enjoy it!
11. *Note: the sachet I used contained about 1/2 g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod.

vanilla powder, sugar, coffee, rum, gelatin, cocoa, coffee beans

Taken from www.food.com/recipe/panna-cotta-coffee-vanilla-flavoured-455565 (may not work)