Coffee Panna Cotta

METHOD
Reduce coffee with vanilla pods. Heat milk, cream and sugar. Add coffee to cream mixture, add softened gelatine leaves to dissolve and pass through a sieve. Place over ice until almost set and portion into moulds and chill for 3 hours.

To make the espresso granita, boil sugar and water, then add coffee beans. Blitz with a stick blender and simmer for 2 minutes, cover and let cool. Strain through a sieve and add liqueur. Pour into a plastic container and leave in freezer until fully frozen.

For the sponge, cream all ingredients together until smooth, place in a lined cake tin and bake at 180C for 25-30 minutes, let cool. Once cool cut sponge into small cubes and place on a baking tray, drizzle over coffee liqueur and dehydrate in the oven at 60C for 2 hours.

For service, dip panna cotta in hot water to release from mould and turn out onto plate, arrange dehydrated coffee cubes to add texture. Scrape frozen granita with a spoon and add to plate, serve with fresh passion fruit juice/coulis, blackberries and fresh mint leaves.

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