Ingredients:

* 500 ml Double cream
* A sachet of vanilla extract
* 90 g (3 ½ oz) Sugar
* 4 g (1 tbs) Instant coffee
* 15 ml (½ fl oz) Dark rum
* 4 g (2 leaves) Gelatin leaves
* Cocoa powder for dusting
* A few coffee beans for decoration

Methods:

First, soak the gelatin leaves in a small bowl filled with cold water and set aside.Next, pour the cream into a small pan and turn the heat on (gentle heat).Add the vanilla extract.Add the sugar.Add the instant coffee.Add the rum.Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat.

The pan has been removed from the heat.Now,squeeze the gelatin leaves.Add the gelatin leaves into the pan.Stir for a couple of minutes or until the gelatin is completely dissolved.Next, strain the cream into the jug.Now, pour the cream into the glasses and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.Finally, when you want to eat your panna cotta,you dust it with some cocoa powder and that’s it.

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