Latte panna cotta with coffee and hazelnut syrup

Sweet and light, the coffee and hazelnut syrup gives a sophisticated hit.

Serves 6 • Prep 10 mins, plus setting • Cook 5 mins

3 gelatine leaves

500ml whole milk

100ml single cream, plus extra for drizzling

1 vanilla pod, split lengthways, seeds scraped

50g caster sugar

2tsp hazelnut liqueur (optional) For the syrup:

100g caster sugar

150ml strong espresso coffee 1tbsp hazelnut liqueur (optional) Praline, to serve (optional)

You will need:

6 x 120ml dariole moulds, lightly greased

1 Soften the gelatine in cold water for 5 mins. Put the milk, cream, vanilla pod and seeds in a saucepan and warm over a low heat until steaming. Stir in the sugar to dissolve and the hazelnut liqueur, if using. 2 Squeeze the softened gelatine to remove excess water, then whisk into the milk mixture, making sure it’s fully dissolved. Strain; discard the vanilla pod. Divide the mixture between the moulds and chill for at least 4 hrs or overnight.

3 For the syrup, put the sugar and coffee in a small pan and simmer to reduce by half. Add the liqueur, if using; leave to cool. 4 To serve, briefly dip the moulds in hot water to release the panna cottas, then invert onto plates. Pour over 2tbsp syrup and serve with some praline, if liked.

Per serving: 196 cals, 6g fat, 4g sat fat, 30g carbs