Stephen Terry's: Coffee Panna Cotta

Serves 4

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500ml/1 pint double cream

500ml/1 pint milk

100g/31/2oz caster sugar

2 vanilla pods

12 espressos (or 4 tablespoons instant coffee made into coffee)

4 leaves gelatine, soaked in cold water for 10 minutes

Bring the milk and cream to the boil with the vanilla pods, stir the sugar until dissolved. Remove from heat, stir in the gelatine until dissolved, and strain through a sieve. Add the coffee. Pour into glass moulds to set. Optional: scatter with a few roasted, crushed coffee beans for texture.