Espresso granita on panna cotta

Ingredients for 4 servings:

• 300 ml espresso, strong, hot
• 100 g sugar
• 400 g whipped cream
• 2 tbsp sugar
• 1 piece(s) vanilla pod(s)
• 2 sheets of gelatin

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 20 minutes

Alternative to espresso after dinner

Dissolve the sugar in the hot espresso and let the mixture cool in a shallow bowl. Freeze for at least 6 hours. Soak the gelatin in cold water for 10 minutes. Bring the cream to a boil with the sugar and the scraped-out vanilla seeds and pod and let it steep for about 10 minutes. Let the mixture cool slightly and remove the vanilla pod. Dissolve the squeezed-out gelatin in it. Divide the mixture into serving bowls and refrigerate for at least 6 hours to set. To serve, scrape the granita from the bowl with a spoon and spoon it onto the panna cotta. Note: The espresso must be oversweetened, as some of the sweetness is lost during freezing.