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Creamy panna cotta - in collaboration with Drambuie

Panna cotta is one of those #italiandesserts that is very easy to make and it's delicious in many combinations. This recipe combines classic flavours with a boozy twist thank you to the fragrance of Drambuie

Creamy Drambuie Panna Cotta

You can substitute some of the milk with mascarpone or clotted cream for a more decadent result and flavour with a different preferred liqueur.

The ingredients will make 2 or 3 depending on your size container. I used IKEA moulds of about 7 cm, but you could use glasses without having to unmould.

For a crunchy finish, I added some cocoa nibs caramelised in honey, but these can be also sieved, and leave you just with the chocolatey syrup.


Ingredients:

  • 2 gelatine leaves

  • 300ml double cream

  • 50ml milk

  • 50ml Drambuie (optional)

  • 40g icing sugar

  • 3 tbsp dried camomile flowers - optional

  • 40g good quality white chocolate - broken into small pieces - plus extra for the chocolate decorations

For the cocoa nibs - optional topping

  • 2 tbsp cocoa nibs

  • 1 pinch of sea salt flakes

  • 60g water

  • 60g honey

Method:

  • Place your gelatine leaves to bloom in cold water for 10 min.

  • In a medium saucepan, place the cream, milk, sugar, Drambuie, camomile flowers and bring to a gentle boil. Once the mixture has boiled, place it on one side and let the camomile infuse for 15 min.

  • After the mixture has cooled slightly, squeeze the gelatine leaves and add them to the warm creamy mixture.

  • Add your chocolate and let this sit for 5 minutes. After this time, stir your chocolate until completely melted, and sieve the cream into glasses or your preferred mould.

  • Place these in the fridge to set for a min of 3 hours, or overnight if prepared in advance.

  • For the cocoa nibs:

  • Place the water, cocoa nibs and salt in a saucepan and bring to a

  • gentle simmer.

  • Add the honey and combine until fully incorporated in the syrup. Set aside and cool, before using.

  • Serve your panna cotta in the glass or upside down on a plate and top with the cocoa syrup and white chocolate decoration.



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