Light & lovely PUDDINGS

Treats to enjoy without feeling any guilt

- ROSE FOOKS

Latte panna cottas

The ideal way to end a meal, with a sophisticated hit of coffee.

SERVES 6

PREP 20 mins, plus at least 4 hrs setting

*3 gelatine leaves

*500ml whole milk

*100ml single cream, plus extra for drizzling

*1 vanilla pod, split lengthways, seeds scraped

*50g caster sugar

*2tsp hazelnut liqueur (optional)

FOR THE SYRUP

*100g caster sugar

*150ml strong espresso coffee

*1tbsp hazelnut liqueur (optional)

*Praline, to serve

YOU WILL NEED

*6 x 120ml dariole moulds, lightly greased

1 Soak the gelatine in ice-cold water for 5 mins. Put the milk, cream, vanilla pod and seeds in a pan and warm over a low heat until steaming. Stir in the sugar to dissolve and the hazelnut liqueur, if using

2 Squeeze the softened gelatine to remove excess water, then whisk into the milk mixture, making sure it's fully dissolved. Strain; discard the vanilla pod. Divide the mixture between the moulds and chill for at least 4 hrs or overnight.

3 For the syrup, put the sugar and coffee in a small pan and simmer to reduce by half. Add the hazelnut liqueur, if using; leave to cool.

4 To serve, briefly dip the moulds in hot water to release the panna cottas, then invert on to plates. Pour over 2tbsp syrup and serve with praline.

PER SERVING 196 cals, 6g fat, 4g sat fat, 30g carbs

COOK'S TIP

Hazelnut liqueur, like Frangelico, is lovely added to a hot chocolate or a coffee.