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.
Makes: 4 small panna cottas or one giant panna cotta
3 gelatine leaves
250ml double cream
250ml of whole milk
25g of castor sugar
25ml of gin
Zest of one lemon
- 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 gelatin and whisk vigorously until the gelatin is totally dissolved. Remove from heat.
- In your moulds or ramekins add the zest of the lemon and then pour the mixture into them.
- Place in the fridge until set. This should take an hour and a half with small molds but longer if you make one giant panna cotta.
- Serve with fresh fruit.