- 5 gelatine leaves
- 250 ml cream
- 250 ml full-cream milk
- 2 T instant coffee granules
- 2 t vanilla extract
- 65 g icing sugar
- 55 g caster sugar
- 6 T Kahlúa (optional)
Place the gelatine in a bowl of cold water and allow to soften for 5 minutes.
Heat the cream, milk, coffee, vanilla and icing sugar in a saucepan over a medium heat, until just simmering. Squeeze out any excess water from the gelatine leaves and add the gelatine to the pan. Mix through until dissolved.
Pour into a jug and divide the mixture between 6 moulds or ramekins.
Chill for 6 hours or until firm with a gentle wobble.
Slice the strawberries and coat with the caster sugar, then set aside for 30 minutes.
Spoon the sweetened strawberries over the set panna cottas and drizzle over the Kahlúa.
Cook’s note: Place the panna cottas in a large, deep baking tin filled with ice cubes to help them set quicker.