Print Recipe ESPRESSO PANNA COTTA WITH CINNAMON HAZELNUT BRITTLE
Panna cotta, or ‘cooked cream’, is the posh Italian equivalent of our own blancmange and all the more delicious. It’s very easy to make and can be flavoured with anything you like, from vanilla or lemon to rose or chocolate. My coffee-flavoured version is distinctly grown-up, especially when served with a nut brittle. I’ve used hazelnuts here, but almonds, walnuts or pecans would all work just as well.