Condensed milk and coffee panna cottas recipe

1. Put 2 gelatine leaves in a bowl of water to soften for 5 mins. Put the coffee in a small jug and stir in the sugar until dissolved. Squeeze the excess water from the gelatine, then stir into the coffee mixture until dissolved. Divide the jelly between 6 x 180ml dariole moulds or ramekins and chill in the fridge for 1½ hrs or until set to the touch.
2. When the jelly has set, put 4½ gelatine leaves in a bowl of water to soften. Put the condensed and whole milks in a small saucepan, stir together and bring just to a simmer. Remove from the heat and cool for 5 mins. Squeeze the excess water from the gelatine, then stir into the milk until dissolved; leave to cool until just lukewarm. Pour over the coffee jelly and chill in the fridge for 1 hr or until just set to the touch.
3. Meanwhile, make the syrup. Put the coffee and sugar in a saucepan and simmer for 6-8 mins until thickened. Set aside to cool completely.
4. To make the hazelnut praline, melt the sugar in a saucepan over a medium heat, but do not stir. When the sugar has melted, swirl the pan (but don't stir the sugar) to mix; cook until lightly golden. Swirl in the hazelnuts, then pour onto a plate or board lined with nonstick baking paper. Leave to cool and harden completely, then roughly chop.
5. To remove the panna cottas from the moulds, very briefly plunge the outsides into warm water, then turn out. Pour over the coffee syrup and sprinkle with the praline to serve.

Get ahead: Make the day before. Keep the praline in an airtight container at room temperature. Chill the panna cottas and syrup.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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