Coffee panna cotta with honeyed pecans

A delicious new take on the classic – looks gorgeous and is so indulgent.

Easy/Prepare ahead • Serves 4 • Ready in 25 mins, plus cooling and overnight setting

for the panna cotta

3 gelatine leaves

500ml single cream

3tbsp caster sugar

2tbsp coffee extract

100g pecans

4tbsp runny honey a good pinch of sea salt for the syrup

150ml strong espresso

125g caster sugar you will need

4 dariole moulds, lightly oiled

1 Soften the gelatine leaves in cold water. Meanwhile, in a small saucepan, gently heat the cream, sugar and coffee, squeeze the gelatine leaves then add to the pan and stir to dissolve. Pour the mixture

through a sieve then divide between the dariole moulds. Let them cool, then cover with clingfilm and put in the fridge to set. They need a minimum of 5 hours or overnight.

2 To turn out the panna cotta, dip the base briefly in hot water, run around the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve.

3 For the honeyed pecans, heat the oven to 200C, gas 6. Toss the pecans with the honey and sea salt. Spread out on a lined baking tray and bake in a hot oven for 10 minutes until lightly toasted. Serve warm or cold with the panna cotta.

4 To make the syrup, heat the espresso and caster sugar gently in a small pan until the sugar has dissolved entirely, then boil until it has reduced to about half and you’re left with a thick syrup. Allow it to cool. Drizzle over the panna cotta.