1 teaspoon gelatine, dissolved in 1 tablespoon boiling water and cooled
Biscotti, to serve
Method
COMBINE coffee and sugar in a small saucepan and stir until sugar is dissolved. Simmer for 1-2 minutes or until thick and syrupy.
Pour into 4 x 1/2 cup espresso glasses, allow to cool
HEAT the cream, sugar and vanilla bean in a saucepan until almost boiling (Do not allow to boil). Discard vanilla bean and cool the mixture.
Beat PHILLY with an electric mixer until smooth then gradually beat in the cream mixture and gelatine
SPOON the PHILLY mixture into the glasses and refrigerate for 2-3 hours or until set. Place glasses onto espresso saucers with biscotti on the side. Serve immediately
