Panna cotta with espresso

Method

1. Prepare the gelatine
   Place the gelatine sheets in a large bowl of ice-cold water.
2. Heat the milk mixture
   Pour the milk, cream, sugar and salt into a saucepan and heat gently over medium heat, stirring until the sugar has dissolved and the mixture is steaming. Do not boil.
3. Stir in gelatine and espresso
   Remove the pan from the heat, squeeze the water from the gelatine and stir it into the mixture. Add the espresso and mix well.
4. Cool and chill
   Pour the mixture into serving glasses or cups. Cover with cling film and chill in the fridge for at least 3 hours until the panna cotta is set.
5. Make the coffee syrup
   Put the espresso and sugar in a small saucepan. Bring to the boil and simmer for around 10 minutes until the liquid has reduced by about half. Cool completely in the fridge.
6. Serve
   Pour a little cold coffee syrup over each panna cotta just before serving.

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