ESPRESSO PANNA COTTA

Ingredients

• 2 gelatin sheets
• 1/2 cup sugar
• 2 cup cream
• 1 cup milk
• 1/4 cup strong coffee shots
• 1/2 cup castor sugar

For cinnamon hazelnut brittle

• 1/2 cup roasted hazelnuts
• 1/2 teaspoon cinnamon powder
• 6 tablespoon castor sugar

Method:To make pto give it sweet taste, panna cotta desert start by immersing two gelatin sheets in cold water to soak for half an hour.In other pan add castor of sugar ,milk,cream and shot of good strong coffee.Gently bring these ingredients into simmer and remove from stove.Remove the gelatin sheets from water and add into hot cream to completely dissolve into mixture.Now add the mixture into jar to make panna cotta set into fridge for 4 to 5 hours or overnight for best set.To make cinnamon hazelnut brittle pour the castor sugar into pan and cook over medium heat until sugar melt into deep golden brown, add roasted hazelnut into sugar caramel add cinnamon powder and keep this mixture into room temperature for set.To remove panna cotta from jar just give the outer side a dip into hot water and gently tap on serving plate.Serve with hazelnuts bar on top of desert.