Serves 4

1 tsp gelatine powder
1 Tbsp water
2 cups pouring cream
1/4 cup brown sugar
1 tsp vanilla extract

Coffee syrup

3/4 cup espresso coffee*
1/3 cup caster sugar

Place the gelatine in a bowl, pour over the water and allow to stand for 5
minutes.

Place the cream, sugar and vanilla in a saucepan over medium heat and
bring to the boil.

Add the gelatine mixture and stir to dissolve.

Pour into 4 x 1 cup-capacity glasses. Refrigerate for 4-6 hours or until
firm.

To make the coffee syrup, place the coffee and sugar in a small saucepan
over medium heat.

Stir to dissolve, bring to the boil and cook for 5-8 minutes or until
thickened slightly.

Set aside to cool. Pour over the panna cotta to serve.

* If you don't have a coffee machine or a plunger, simply dissolve 2 tsp
of instant coffee in 3/4 cup water.


Donna Hay..... again!!


--
Peter Lucas
Brisbane
Australia

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