Name: Bitter almond pannacotta with espresso gelée
Yield: 6 servings
Cuisine: Boil
Ingredients: 500.00 ml cream; 250.00 ml milk; 125.00 ml sugar; 1.00 vanilla pod; 2.00 almonds essence; 30.00 ml Sheridans gelatine; 10.00 ml Sheridans gelatine; 500.00 ml nescafé instant coffee granules espresso

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Ingredients (8)

PANNACOTTA

500.00 ml	cream
250.00 ml	milk
125.00 ml	sugar
1.00	vanilla — pod
2.00	almonds — essence
30.00 ml	Sheridans gelatine

GELéE

10.00 ml	Sheridans gelatine
500.00 ml	nescafé instant coffee granules — espresso

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Method:

PANNACOTTA:
Bring cream, milk, sugar, vanilla bean pulp and almond essence or kirsch to a gentle boil, stirring constantly.
Soften gelatine in a little cold water until spongy.
Bring cream mixture back to boil, remove from stove and stir in gelatine.

Strain into individual moulds and refrigerate for 8 hours, or until set.

GELéE:
Soften gelatine in cold water until spongy.
Bring coffee to boil, then stir in gelatine and simmer, stirring, for 2 to 3 minutes.
Remove from stove and, while still hot, spread out thinly in a puddle in centres of individual plates. Chill until set.
Turn out 1 panacotta mould in centre of each plate.
Serve with chocolate almond bark or a thin chocolate biscuit.