Preparation time 40 minutes
Cooking time as required makes 15
600 g cream
300 g milk
270 g sugar
21 g leaf gelatin
1 vanilla pod
2 teaspoons of instant coffee powder
3 tablespoons of strong, hot espresso coffee
1 tablespoon of pistachio paste
almond oil for mould as required
15 small shortcake biscuits
Pour the milk, cream and sugar into a saucepan. Bring to the boil, then remove from the heat and add the leaf gelatin, having already soaked it and squeezed all the water out. Mix well then divide into three equal parts: to one part add the seeds from the vanilla pod; to another add the instant coffee powder dissolved in the strong espresso and finally, add the pistachio paste to the last part. Allow to cool but not to set. Rest the mould on a flat plate, then pour the pistachio mixture into the shapes of the mould brushed with a little almond oil. Leave in the freezer for 10 minutes. Next pour the vanilla mixture on top and return to the freezer for another 10 minutes. Lastly, pour the coffee mixture on top and leave to set in the fridge for 3 hours.
Gently turn out of the moulds and place each panna cotta on top of a biscuit, then complete the decoration with a coffee bean. Leave to rest at room temperature for about 10 minutes before serving.