Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.
1For the coffee caramel sauce, put the 200g sugar in a heavy-based saucepan over a medium heat. Leave, stirring occasionally, until the sugar caramelises and takes on a rich golden colour. Be careful: the hot caramel can spit so wear gloves.
2Take off the heat, pour in the 100ml coffee, then stir over a low heat until the sauce is smooth. Leave to cool. Soak the gelatine leaves in cold water.
If you've got guests coming over it's the perfect dinner-party dessert served up with some fresh Italian coffee, or if it's just you; a very sophisticated night in on the sofa
3Mix the 300ml espresso and the cream in a bowl, then pour a quarter of this liquid into a pan and place over a low heat. Stir in the sugar and, once dissolved, remove the pan from the heat.
4Squeeze excess water out of the gelatine and add to the pan. Stir until the gelatine has dissolved, returning the saucepan to the heat if necessary.
5Strain through a sieve (to remove any undissolved gelatine) into the remaining coffee and cream. Stir to combine, then divide it between the cups or ramekins and leave to cool.
6Cover and chill for a few hours until set. To serve, spoon the sauce over the panna cottas.