for 4 person

Coffee cream

5 dl	full cream
1 dl	milk
40 g	coffee beans

Panna cotta

2 tbsp	sugar
3 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	amaretto

To serve

	cocoa powder, to dust
4	sponge fingers, crumbled

How it's done

Coffee cream

Mix the cream, milk and coffee beans, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.

Panna cotta

Pour the cream through a sieve into a pan, bring to the boil with the sugar. Turn down the heat, reduce for approx. 10 mins. Stir the gelatine into the hot cream, stir in the amaretto. Pour the mixture through a sieve into a measuring jug and pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs.

To serve

Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in warm water and turn out the panna cotta onto plates. Dust with cocoa powder, sprinkle with the crumbled sponge fingers.

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