Use elegant demi tasse cups and saucers to serve this incredible dessert made from espresso and Frangelico hazelnut liqueur.
1 envelope plus 1 tsp unflavoured gelatin
1/3 cup milk
1-3/4 cup sugar
1 vanilla bean, split lengthwise
1/2 tsp salt
2 cups whipping cream
3 tbsp Frangelico Hazelnut Liqueur
4 Ferrero Rocher chocolate truffles, crushed
Step 1: In a small bowl, sprinkle gelatin over milk to soften.
Step 2: In a heavy saucepan, cook 3/4 cup sugar over low heat until melted and golden.
Step 3: Cool slightly and coat bottoms of eight ramekins or demitasse cups.
Step 4: In a large pot, stir together remaining sugar, vanilla bean, salt and cream and bring just to a boil, stirring occasionally.
Step 5: Remove from heat and scrape seeds from vanilla pods into liquid, discarding the empty pods. Add gelatin mixture and Frangelico and stir to dissolve.
Step 6: Chill mixture for approximately 1 hour, stir well and pour into demi tasses.
Step 7: Chill desserts until firm, at least 4 hours. Garnish with crushed Ferrero Rocher chocolates before serving.
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