Coffee panna cotta with coffee granita and ice cream

To make the panna cotta, bring the espresso coffee to the boil and reduce in a small pan by two thirds. Split the vanilla pods, scrape out the seeds and simmer with the coffee, cream and milk for 15 minutes

Add the sugar and a pinch of salt and leave to infuse for 1 day

Once this has infused, pass it through a fine sieve and heat a small amount of the mixture

Add the gelatine leaves to the pan and melt, whisking well. Add to the rest of the mixture, place in a bowl set over ice and stir until almost set

Place the mixture into 4 x 5cm metal panna cotta moulds (with a 1 1/2cm depth) that have been oiled and the bases lined with cling film, then kitchen foil

Once set, dust the top with the coffee

To make the coffee ice cream, bring the espresso to the boil and reduce in a small pan by half. Add the milk, cream, vanilla seeds and pod and instant coffee to the pan. Place over a low heat and bring to 85°C

Whisk the egg yolks and sugar until pale, then add to the milk and cream mixture

Whisk in well and then stir on a low heat with a wooden spoon, cooking until the mixture reaches 85°C. Pass through a fine sieve

Place into a bowl set over ice to cool and then place in an ice cream machine to churn before freezing

To make the coffee jelly, gently simmer the water, sugar, coffee and espresso together. Add the gelatine and pass through a fine sieve. Set in a deep container so that you can spoon the jelly out

To make the coffee brûlée, preheat the oven to 85°C/gas mark 1/2

Whisk the egg yolks with the sugar, then add the milk, cream, espresso, vanilla essence, coffee extract and a pinch of salt

Pass through a fine sieve and place the mixture into a dish around 4cm deep and bake for 40 minutes

Once cooked it will slightly wobble. Chill for 3-4 hours and then spoon out and roll in the instant coffee powder

To make the anglaise, cream the sugar and egg yolks with a whisk. Infuse the milk, cream, coffee powder and a split and scraped vanilla pod for around 20 minutes, then pour this mixture onto the egg yolks

Cook on a low heat until it reaches 85°C and then chill

To make the coffee canister, soften the gelatine in cold water, squeeze to remove any excess and add to 370g of the warm anglaise along with the espresso and essence. Place into the canister with the water. Add 2 gas cartridges and shake well before chilling

To make the coffee granite, melt the soaked gelatine in the coffee and water and add the sugar to taste. Pass through a fine sieve and freeze. Grate with a fork when frozen firm

Preheat the oven to 170°C/Gas mark 3

To make the dark sponge, cream the butter and sugar together. Alternating, add the sieved flour and eggs to the butter and sugar in small amounts, and add the Trablit coffee essence and ground coffee last. Pour into the 25 x 40cm tin

Cook for approximately 8 minutes, then cool on a cooling wire. Cut into batons, 5cm in length and 1cm high and wide

To make the light sponge, whip the egg whites with a pinch of salt, the split and scraped vanilla pods and the cream of tartare. Slowly add 300g of the caster sugar and then the coffee extract, whipping until thick

Sieve the cake flour, remaining 85g of the caster sugar and the ground coffee. Add to the rest of the mixture, pour into the 25 x 20cm tin and bake for 8-10 minutes

Cut the sponge into 1 1/2cm squares that are 2 1/2cm high

To make the coffee syrup, bring the brewed coffee, espresso, sugar, Kahlúa, coffee extract, split and scraped vanilla pod and the vanilla essence to a simmer. Reduce until a thick syrup and pass through a fine sieve

Smear the brûlée mix onto the plates and brush the coffee syrup next to it

Quenelle the ice cream and arrange the other coffee items on the plates to serve