Affogato panna cotta cups

STEP 1

Place dark chocolate in a saucepan with half the cream, 3/4 cup (185ml) milk, 1 1/2 tbs sugar, 1 tbs liqueur and 1 tsp vanilla. Cook over low heat, stirring, for 5 mins or until chocolate melts and sugar dissolves.

STEP 2

Place half the gelatine leaves in a bowl. Cover with cold water. Set aside for 2 mins to soak. Squeeze excess liquid from gelatine leaves. Add to the cream mixture. Stir until gelatine dissolves.

STEP 3

Place 8 serving glasses on an angle in a large muffin pan. Pour the mixture evenly among glasses. Place in the fridge for 1 hour or until just set.

STEP 4

Place the white chocolate in a clean saucepan with the remaining cream, remaining milk, remaining vanilla, 1 1/2 tbs of the remaining sugar and half the remaining liqueur. Cook over low heat, stirring, for 5 mins or until the chocolate melts and sugar dissolves.

STEP 5

Place the remaining gelatine leaves in a bowl. Cover with cold water. Set aside for 2 mins to soak. Squeeze the excess liquid from gelatine leaves. Add to the cream mixture. Stir until gelatine dissolves. Set aside for 5 mins to cool.

STEP 6

Transfer glasses to a baking tray. Pour the cream mixture among glasses. Place in the fridge for 4 hours to chill.

STEP 7

Meanwhile, place the coffee, remaining sugar and remaining liqueur in a clean saucepan. Cook over medium heat, stirring, for 2-3 mins or until the sugar dissolves and the syrup thickens slightly. Place in fridge for 1 hour to chill.

STEP 8

Pour syrup over the panna cotta. 

Serve with: almond brittle.

Swap me: for alcohol-free panna cotta, swap the liqueur for caramel-flavoured coffee syrup.

Toffee topping: to make almond brittle, spread 1/2 cup (40g) toasted flaked almonds over a lined baking tray. Stir 1/2 cup (110g) caster sugar in a saucepan over medium heat until it caramelises. Pour over almonds and set aside for 10 mins to set. Break into shards.