This is a rather bizarre recipe born out of wanting to impress a lady who would later become my wife. I had bought a bottle of Rock Rose gin and wondered how would the botanical flavours come though such a creamy desert. The surprising thing was they did come though very well. With the varieties of gin you can experiment and find what you really like. So far this has worked well with Isle of Harris gin and Lone Wolf, brewdogs epic gin that is made with scots pine!
The best thing about this is you can make it the night ahead, meaning a stress free date night.
Time: 15 minutes to make and 1 and half to 2 hours to set
Difficulty: Straight forward
3 Gelatine Leaves
250ml Double Cream
250ml Whole Milk
25g Castor Sugar
- Place the gelatine leaves in cold water and leave to soften.
- Add the milk, sugar and cream to a milk pan. Add the gin and taste, adding more gin if desired. Bring to a simmer.
- Add the softened gelatine and whisk vigorously until the gelatine is totally dissolved. Remove from heat.
- Pour the mixture into 4 moulds or ramekins.
- Place in the fridge until set. This should take an hour and a half with small moulds but longer if you make one giant panna cotta.
- Release from the mould by placing in recently boiled water for 5 seconds to loosen and then place a plate on top of the mould and flip. The panna cotta should loosen and drop out of the mould. Serve with fresh fruit or candied oranges.