Espresso Marbled Panna Cotta

This is from donna hay's autumn issue 2 (from about 2001 i think). i added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). i have made this with raspberries as well (see separate recipe). looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) time doesn't include refrigeration time.!

Steps

Espresso syrup - put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.

Simmer 5 minutes or until thick and syrupy.

Set aside to cool totally.

Panna cotta - put cream , powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly , stirring occasionally , until liquid is reduced by approximately one third.

Remove from the heat.

Put gelatine in a bowl , cover with the milk & stand for 5 minutes.

Stir into cream mixture and simmer for 1 minute longer.

Remove vanilla bean & allow mixture to cool.

Drizzle the coffee syrup over the inside of 4 clear glass moulds / ramekins / glasses.

Fill immediately with cooled panna cotta mixture.

Cover & refrigerate for 4-6 hours or until firm.

Ingredients

cream, powdered sugar, vanilla bean, gelatin, milk, espresso coffee, raw sugar