Espresso and Vanilla PHILLY

Ingredients

Method

Combine coffee and sugar in a small pan over medium heat and stir until sugar is dissolved. Simmer for 3-5 minutes or until thick and syrupy. Allow to cool
Heat the cream, sugar and vanilla in a pan until almost boiling. Do not allow to boil. Discard vanilla pod and cool the mixture. Beat PHILLY with an electric mixer until smooth then gradually beat in the cream and gelatine
Drizzle coffee syrup inside 4 x 1/2 cup espresso glasses or ramekins, then fill with mixture. Refrigerate for 4-6 hours or until set. Place glasses onto espresso saucers with biscotti on the side
Serve immediately