John Torode and Lisa Faulkner served up a delicious coffee panna cotta with hazelnut caramel brittle on John and Lisa’s Weekend Kitchen.

The ingredients are: 600ml double cream , 90g caster sugar , 1 vanilla pod, split , 1 cup of double espresso , 2 leaves platinum gelatine and 2 squares dark chocolate, finely grated.

For the hazelnut brittle: 200g sugar, 2 tbsp water, 200g hazelnuts, roasted and roughly chopped and Salt.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.