Coffee Panna Cotta With Espresso Sauce

INGREDIENTS

500ml heavy cream, 150ml espresso coffee, ½ cup sugar, 3 gelatin sheets, ½ vanilla pod or 1 teaspoon vanilla essence.
for the sauce: 100g chocolate, ⅓ cup espresso

METHOD

Soak gelatin sheets in cold water. scrape vanilla pod and place in pan. add cream, sugar and espresso. once it is about to boil squeeze gelatin and add to the pan. strain and pour into a mould. place in the fridge till set about 4 hours. for the sauce: melt chocolate and add in espresso. stir until thick. once the panna cotta is set remove from the mould and pour the sauce over the pavlova.

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