- 4 gelatine leaves, soaked
- 1½ cups hot, strong espresso
- 70 g brown sugar
- ¼ cup coffee liqueur
- ½ cup cream
- For the meringue shards:
- 2 free-range egg whites
- a pinch cream of tartar
- 100 g sugar
- ½ t white wine vinegar
Squeeze the excess water out of the gelatine leaves and stir into ½ cup coffee until dissolved. Add the remaining coffee.
Add the sugar and stir until dissolved, then mix in the liqueur and cream. Ladle into 8 short, espresso-sized glasses and chill for a few hours or overnight until set. Serve with the meringue shards.
To make the meringue shards, preheat the oven to 110°C. Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar, then beat in the vinegar. Continue beating until very stiff and glossy.
Line a large baking pan with baking paper. Use a spatula to thinly spread the meringue onto the baking paper. Bake for 2 hours, then turn o the heat and leave to cool and crisp. Break into large shards.
Cook's note: I like a generous main course and a tiny dessert such as these panna cottas – but by all means, double up if you have a sweet tooth.