• 125 ml (4 fl oz) double cream
  • 150 ml (¼ pint) milk
  • 3 tablespoons light muscovado sugar
  • 50 ml (2 fl oz) chocolate liqueur
  • 40 g (1½ oz) plain dark chocolate, roughly chopped
  • 1½ teaspoons powdered gelatine
  • 1 teaspoon vanilla extract
  • 4 white chocolate coffee beans

Heat 100 ml (3½ fl oz) cream in a small pan with the milk, sugar, 1 tablespoon chocolate liqueur and the chocolate, gently stirring until the chocolate has melted. Bring to the boil.

Remove the pan from the heat, sprinkle over the gelatine and leave for 5 minutes. Stir together, add the vanilla extract and mix. Strain the mixture into a jug.

Grease and line 2 x 150 ml (¼ pint) pudding basins with clingfilm. Pour the mixture into the prepared pudding basins and chill for 2 hours.

Turn on to plates and remove the clingfilm. Mix together the rest of the cream and chocolate liqueur and drizzle around the panna cotta. Finish with a white chocolate coffee bean on each.

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