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“Another Terry Durack recipe. Looks easy - another one I haven't tried yet but I'm cleaning up all my newspaper clippings! NB if you don't like sambucca you can use a good nut liqueur like amaretto..Cook time is 4 hours in the fridge.”
READY IN:
4hrs 30mins
SERVES:
4
YIELD:
4 panna cottas
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix cream, milk and sugar in a pot and bring to simmering, stirring to dissolve sugar.
  2. Remove from stove and stir in the liquid coffee and vanilla.
  3. Soak the gelatine in a bowl of cold water for 5 minutes til squidgy and soft, then drain and squeeze.
  4. Whisk the gelating into the cream til dissolved and allow to cool.
  5. Rinse four 125ml ramekins with cold water and just shake dry, then strain the cream mix into each. Refrigerate at least 4 hours.
  6. To serve, run a knife round the edge, invert onto plate, drizzle with liqueur ( however much you like! ) and scatter with coffee granules.

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