COOK-OFF RECIPES:

Judy Andrews, from Bunnies Bar and Brasserie at the Motel Kingaroy, prepared this coffee bean panna cotta dessert to accompany her main dish at the 2006 PCA South Burnett Regional Culinary Competition.

Liqueur Accompaniment:
Baileys Irish Cream

Ingredients
500ml milk
1 tbsp ground coffee
3 sheets gelatine
60g sugar
50g dark chocolate
20g Hi Oleic peanuts
30ml Baileys

Method
Bring milk and ground coffee beans to boil and infuse for 15 minutes. Reheat and add sugar.

Dissolve gelatine sheets in cold water until softened. Squeeze out excess water and add to above. Whisk until dissolved.

Strain through a fine strainer into 2 x 1 cup moulds and refrigerate until set.

Melt dark chocolate over double boiler, add chopped Hi Oleic peanuts. Pour mixture into four greased rings 2ml thick (the same diameter as panna cotta). Set.

Remove two of the chocolate rings onto the serving plates and turn out a panna cotta onto each. Break the remaining two into three pieces and use as garnish.

Pour 30ml of Baileys into a shot glass. Cheers!

Serves 2