whiskey panna cotta

steve bennett

steve bennett

1st February 2012
steve bennett

whiskey panna cotta

easy recipe, with possibility to adapt as required (different flavourings are easily introduced by changing the vanilla for any spice you require( cardamon etc), or changing the alcoholic liquer to any other you fancy- grand marnier etc)


  • 850ml double cream (A)
  • 2 vanilla pods, scraped (A)
  • 3 gelatine leaves, bloomed in cold water (B)
  • 150ml milk (B)
  • 155g icing sugar (C)
  • 110ml whiskey (C)
  • 275ml double cream (C)


simmer (A) together and reduce to 550ml. while this reduces, warm (B) to melt the gelatine, and add to (A).cool to room temperature.
whisk (C) to a ribbon, and fold intop the sieved, cooled (A)+(B). pour into glasses and chill in the fridge for at least two hours.

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