Cappuccino Panna Cotta

Ingredients For The Panna Cotta

1 ¾ cups full cream milk

4 teaspoons powdered gelatine

⅔ cup caster sugar

1 ¾ cups thick cream.

pinch of salt

½ cup Society Cappuccino Sweetened Variant brewed Cappuccino

Ingredients For The Cappuccino Syrup

¾ cup strong Cappuccino

2 tablespoons caster sugar

Method For The Panna Cotta

1. Pour the cold milk into a medium saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften (it should look a bit wrinkly by the end). Turn the heat on low under the saucepan and stir for a minute or two until the gelatine has dissolved.
2. Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
3. Take the saucepan off the heat. Pour in the cream and salt and mix until thoroughly combined.
4. Add the Society Sweetened Brewed Cappuccino and stir through. Pour the Cappuccino flavoured mixture evenly between 6 serving glasses/ moulds, over the already set Cappuccino Syrup.
5. Place the glasses in the fridge and allow to set for 3 - 4 hours.

Method For The Cappuccino Syrup

1. Place the ¾ cup of Cappuccino and 2 tablespoons sugar in a saucepan and bring to a low simmer over low heat. Let it gently simmer, stirring often for around 10 minutes until it's thick, syrup and reduced to about ¼ cup. Place in the fridge until serving time.
2. Pour a little syrup in each of the moulds / glasses for panna cotta and place in fridge to set.