Method

• 1.
  Grease a 20cm springform pan, line base with baking paper and sides with plastic baking strips (see recipe note). Place espresso in a small bowl. Sprinkle over gelatine. Stand for 5 minutes, then stir until dissolved.
• 2.
  Place cream and sugar in a medium saucepan over medium-high heat. Cook, stirring, until sugar dissolves and mixture comes to a simmer. Remove from heat and add chocolate. Set aside for 5 minutes for chocolate to melt, then whisk until smooth and combined. Whisk in espresso mixture. Strain through a fine sieve into prepared pan and chill overnight to set.
• 3.
  For the hazelnut praline, line a baking tray with baking paper. Arrange hazelnuts on tray. Place sugar and 1/4 cup (60ml) water in a medium saucepan over medium-low heat. Stir for 8-10 minute, until sugar dissolves. Brush sides of pan to dissolve any sugar. Increase heat to high, bring to the boil and boil for 4-5 minutes, until a caramel forms. Pour over hazelnuts. Set aside until set. Break into shards.
• 4.
  For the coffee syrup, place sugar and 3/4 cup (180ml) water in a medium saucepan over medium heat. Stir until sugar dissolves. Bring to the boil. Boil for 6 minutes, or until syrupy. Remove from heat. Stir in the liqueur. Set aside to cool.
• 5.
  To serve, stand panna cotta in pan at room temperature for 5 minutes. Release sides of pan, invert panna cotta onto a serving plate (see recipe note) and remove baking paper and plastic strip. Stand for a further 20 minutes to soften.
• 6.
  Serve with shards of praline and coffee syrup to drizzle.