Ok, I love panna cotta. In all honesty you can make this with your favourite liqueur, the one I used was a type that mixes the berry liqueur with milk as it pours, but I also intend trying this with Cointreau, Kahlua, and the list goes on…. I must apologise for the clumsy presentation (the sprinkles really didn’t work) but after sampling the liqueur as I cooked, I thought it was pretty…..
You can also make a non-alcoholic version, I will try that another time. I really need to go and lie down for a while…
Alcoholic panna cotta (serves 6)
1 tbsp oil (to brush in the moulds to grease them, or try spraying them if you prefer);
1 & 1/2 cups milk;
1 & 1/2 cups cream;
1/2 cup caster sugar;
1/4 tsp vanilla essence;
3 tsp gelatine powder;
Drizzle of liqueur of your choice in each panna cotta, and over the top later too if you like.
Put the milk, cream, essence and sugar in a heavy based saucepan and bring to the boil. Take off the heat, sprinkle over the gelatine then whisk vigorously to get as much of the gelatine dissolved as possible. (If you leave it more than a few seconds it will clump up). Strain into a jug (to sift out any undissolved lumps of gelatine) then pour into the moulds.
Leave in the fridge for about an hour and a half, then drizzle some liqueur over each mixture, and using a skewer, swirl it through. Put back in fridge for at least half an hour.
Once the panna cotta have set, upturn on a plate, then unmould. If you like, drizzle a bit more liqueur over the top. Caution – as the alcoohol has not been cooked, it will be active.