Method

• 1.
  Grease a 20cm round, 6-cup (1.5L) capacity non-stick baking pan. Place sugar and cream in a saucepan over medium heat, stirring until sugar is dissolved. Bring to a simmer, then remove from heat and add chocolate. Set aside for 2 minutes for chocolate to melt, then return to heat and stir for 2 minutes, until completely melted and combined. Stir in vanilla.
• 2.
  Soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into cream mixture for 1 minute until melted and combined. Strain through a fine sieve into prepared pan and chill overnight to set.

• 3.
  For peanut brittle, line a baking tray with foil and lightly grease. Place sugar, butter and 1/4 cup (60ml) boiling water in a deep saucepan over medium heat, stirring until sugar is dissolved. Cook for 10 minutes until 160°C on a sugar thermometer. Stir in bicarb, then pour into prepared tray. Scatter over peanuts while sugar mixture is still hot. Set aside at room temperature for 1 hour, or until set, then snap into pieces.
• 4.
  For the syrup, place espresso, sugar and vanilla pod and seeds in a deep saucepan over medium-high heat, stirring until sugar is dissolved. Bring to a simmer and cook for 6 minutes, or until slightly thickened. Remove from heat and allow to cool completely (mixture will thicken as it cools.)
• 5.
  When ready to serve, run a warm knife around edge of panna cotta and invert onto a serving plate. Pour over the syrup and serve with shards of peanut brittle.