- 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)
whiskey panna cotta
steve bennett
1st February 2012
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)
Ingredients
Method
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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