INGREDIENTS

(serves four) 

1½ leaves of gelatine
500ml double cream
2 vanilla pods split and deseeded
70g caster sugar
1tbs dark rum
Coffee essence to taste

For the caramel sauce (made to your own recipe)
200g sugar
Splash water
1ml cream
Rum to taste

METHOD

Place the gelatine leaves in iced water until soft then drain. Heat the double cream to boiling point with the vanilla pods add the sugar and dissolve.

Take the cream off the heat and pour over the gelatine leaves until dissolved. Add the rum and coffee essence to taste.

Pass through a sieve and leave to semi-set stirring occasionally to prevent a skin forming. Pour the mixture into ramekins and leave to set in the fridge for 5-6 hours.

Remove panna cotta from mould and place on the plate with chocolate shavings crème Chantilly and a vanilla tuille. Dust with cocoa powder and icing sugar and drizzle the caramel sauce around it.

Marcus Wareing