Coffee Panna Cotta - cooking recipe

Ingredients

375 ml whipping cream
125 ml milk
1 teaspoon instant coffee granules
1/2 teaspoon vanilla bean paste
100 g caster sugar
2 cm cinnamon sticks
1 1/2 teaspoons gelatin
50 ml hot water

Preparation

Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla paste.
Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
Pour mixture through a fine sieve strainer into 6 x 125ml individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.