Espresso panna cotta cereal bars

Yesterday I came up with a great no bake idea: Espresso panna cotta cereal bars!! If you like panna cotta you should definitely check out the recipe below to learn how to make them! INGREDIENTS: 5g gelatin sheets 250ml heavy cream 50g unsweetened espresso 50g granulated sugar 1/2 tsp vanilla extract * 5g baking powder 150g dark chocolate 35g Rice Krispies --- DECORATION --- Cocoa powder DIRECTIONS: Make espresso coffee and leave aside to cool down. Put the gelatine sheets to soak in a bowl of cold water for about 10 minutes. Prepare a silicone mould with 12 rectangular holes*. In a saucepan, pour heavy cream, sugar and vanilla extract and cook over medium heat, until it starts to simmer. Turn off the heat and stir in gelatine (after draining it!) and espresso coffee. Mix until it's completely dissolved. Pour the mixture in the prepared mould and refrigerate for at least 4 hours. Melt the dark chocolate in the microwave or in a double boiler. In a bowl combine melted chocolate and Rice Krispies to create the crunchy bottom layer of the panna cotta bars. As soon as the panna cotta has set resume the bars from the fridge and press down the cereal mixture on top of it. Put back in the fridge and refrigerate for at least 3 more hours. Remove your bars from the mould (this is the tricky part because the panna cotta will be very fragile so be careful!) and garnish the surface with cocoa powder or, why not, whipped cream. Enjoy. RECIPE NOTES: If you don't have vanilla extract you can use 1/2 bag of vanillina which is more common in Italy ;) If you don't own that specific mould I think you can also use any rectangular pan and then slice the cereal bars with a sharp knife. RECIPE CARD: If you make it let me know! :)

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