Panna cotta with coffee-caramel sauce

Immerse the gelatin sheets in cold water for a few minutes.

Brew a cup of L'OR ESPRESSO Ristretto 11 coffee. Use 1 capsule to have enough coffee for the panna cotta and coffee-caramel sauce.

Meanwhile, put the milk and whipped cream in a saucepan, add the sugar and the teaspoon of coffee. Bring to a boil and remove the pan from the heat.

Squeeze out the gelatin sheets and stir into the mixture until dissolved.

Pour the mixture into a measuring bowl and cover with cling film. Press the film onto the mixture to prevent a skin from forming.

Let the mixture cool and stir occasionally. When it's at room temperature, pour it into glasses and place them in the fridge to harden. It will take 1h30 to 2h.

Place the whipped cream and teaspoon of coffee in a saucepan. You'll need this mixture later.

Take a high saucepan and pour in the water and sugar. Mix the ingredients together until the sugar has dissolved.

Let it cook over low heat and stop mixing.

Meanwhile, warm the whipped cream and coffee mixture over low heat. This mixture should not be brought to a boil.

Once the sugar in the other pan is caramelized, gently add the hot whipped cream and coffee mixture. Mix until the mixture is nice and smooth and turn off the heat.

Add the butter and mix well.

Pour the coffee-caramel sauce into a jar or bowl and let it cool. Make sure it doesn't harden.

Remove the panna cotta from the fridge and add a layer of coffee-caramel sauce.