Espresso Marbled Panna Cotta - cream

Method

• 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.