By Sarah Butler

Ingredients

• Espresso Syrup:
  • 100 g caster sugar
  • 1 tbsp coffee dissolved in 100ml hot water
  • 1 tbsp coffee liqueur (or non-alcoholic alternative, see below)
• Panna Cotta:
  • 300 ml double cream
  • 2 gelatine sheets (or leaves)
  • 1 tbsp coffee dissolved in 100ml hot water
  • 80 g SuperValu dark brown sugar
  • 100 ml SuperValu whole milk
  • 1 tbsp vanilla extract

Method

1. Soak the gelatine sheets or leaves in a bowl of cold water to soften.
2. Pour the coffee, milk, and cream into a saucepan and place over medium heat until the sugar has dissolved, then remove from the heat.
3. Squeeze the gelatine sheets or leaves to remove excess water, add them to the saucepan, and stir until completely dissolved.
4. Divide the mixture between four glasses or ramekins.
5. Chill for 4 hours to set, or prepare the night before.
6. To make the syrup, simmer the coffee and sugar until the sugar has melted and the mixture thickens into a syrup. This will take a few minutes on a light simmer.
7. Stir in the coffee liqueur and allow it to cool down (adding it hot will cause it to melt and discolour the panna cotta).
8. Before serving, pour the syrup on top of the panna cotta in the four glasses.

Non-Alcoholic Version

If you prefer a non-alcoholic version, simply replace the coffee liqueur with one of the following alternatives:

• Vanilla extract – Adds a subtle sweetness and depth of flavour.
• Caramel syrup – A rich and sweet substitute that complements the coffee flavour.
• Hazelnut syrup – Mimics the nutty undertones of liqueurs like Frangelico.
• Chocolate syrup – For a mocha-inspired twist.
• More brewed coffee – Enhances the espresso flavour without adding extra sweetness.

Simply stir your chosen substitute into the syrup once it has thickened and cooled.