This is a very indulgent dessert. It looks very impressive and yet is deceptively simple to make. You can make this the day before and just keep covered in the fridge. This recipe will make 4 small glasses.

For the Panna cotta:

125ml full fat milk
125ml double cream
20g coffee beans
1 teaspoon of vanilla extract
50ml Baileys
30g demerara sugar (or caster)
4 leaves of gelatine

To make the panna cotta, heat the milk with the coffee beans until scalded, take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water
Strain the milk and coffee mix and warm through with the cream
Stir in the gelatine, baileys and vanilla
Pour into pretty glasses and chill until set (roughly 3 hours)

For the Cranberry jelly:

50ml cranberry juice
2 leaves of gelatine

Soak the gelatine in cold water
Heat the juice through and stir in the gelatine
Leave to cool slightly and then pour over your panna cottas, chill until completely set


For the Praline:

100g caster sugar
Handful of hazelnuts

To make the caramel, line a metal tray with grease proof paper
Heat the sugar in a saucepan until it melts and turns a terracotta golden colour
Add a handful of pecans and immediately pour into the tray, leave to cool, blitz in a blender

For the Shortbread:

125g butter
50g sugar
175g flour
50g of the Hazelnut praline

Combine the butter, sugar and flour in a food processor to form a breadcrumb like mixture.
Add the praline and mix to form smooth dough
Form into a disk and chill in the fridge in cling film for 30 minutes.
Roll out and cut biscuits of the desired shape and place on a lined tray
Bake at 180°C for about 15-20minutes keeping an eye on them, until lightly brown and smelling delicious!