Ingredients for Panna Cotta:

Powdered gelatin, 2 teaspoons

Water, 60 ml

Pouring cream, 935 ml

Icing sugar, 150 gm

Vanilla extract, 1 teaspoon

Min Kaffe, 2 sachets

Ingredients for Hazelnut Brittle:

Castor sugar, 1 cup

Water, ¼ cup

Chopped Hazelnut, 60 gm

Ingredients for Whipping cream:

Whipping cream, 200 ml

Icing sugar, 1 teaspoon

To prepare panna cotta:

1. Put gelatin in water and set aside for 5 minutes.

2. Place cream, icing sugar, vanilla and Min Kaffe 

in a saucepan over medium heat and stir until dissolved.

3. Add gelatin mixture and simmer over low heat until the gelatine dissolves.

4. Then sieve into a jug. Pour the mixture into a glass or mould of your preferance and refrigerate for at least 6 hours or overnight.

To prepare hazelnut brittle:

1. Heat sugar and water in a saucepan over medium heat until sugar turns colour.

2. Add in chopped hazelnuts and swirl the pan to incorporate the caramel and hazelnuts.

3. Then pour the mixture onto baking parchment. Let it cool completely and set aside.

To prepare the whipping cream:

1. Whisk cream and sugar using an electric mixer until soft peak.

2. Then place cream in a piping bag with a star nozzle.

To serve:

Pipe cream onto panna cotta and top with chopped hazelnut brittle.