If you love coffee and sweets, this will be a match made in heaven.
To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.
Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
Add the cream and salt and put the saucepan over a low heat.
Cook until it is just under the boil (when bubbles start to appear around the edges).
Remove the pan from the heat and gently whisk in the gelatine until is dissolves.
Pour the mixture into a jug, then evenly pour into 4 serving glasses.
Refrigerate until set, at least four hours, preferably overnight.
Meanwhile, make your coffee caramel.
Combine the sugar and water together in a medium saucepan.
Bring to the boil and allow it to cook until it reaches a deep amber colour.
Add the coffee and stir until the caramel is smooth.
Pour into a bowl and set aside to cool.
To make the praline, combine the sugar and water together in a medium saucepan.
Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
Quickly stir in the walnuts and pour onto a lined baking dish, spreading it out to a thin layer.
Sprinkle with a little sea salt and allow it to cool.
Once the walnut caramel has hardened, chop it into shards.
To serve, pour some coffee caramel over each panna cotta and top with praline.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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