Panna Cotta with CHIKA'S Irish Cream Almonds

Ingredients:
- Panna Cotta

2 gelatine leaves
175 ml whole milk
175 ml double cream
2-3 tablespoons light or dark brown sugar

- Sugar Syrup

½ cup light or dark brown sugar
½ cup water

Method:
Prepare Gelatine: Soak gelatine leaves in cold water for 10-15 minutes.
Heat milk and sugar in a saucepan over medium heat, stirring until dissolved. Do not boil.

Incorporate Gelatine: Remove from heat. Squeeze water from gelatine and stir into the hot mixture until dissolved.

Add Cream: Stir in the double cream.

Set the Panna Cotta: Pour into moulds and refrigerate overnight.

Sugar Syrup:
Simmer sugar and water in a saucepan over medium heat until dissolved. Cool.
Serve:

Top panna cotta with honey or syrup and decorate with CHIKA'S Irish Cream almonds.

Enjoy!

 


Older Post

Leave a comment

Please note, comments must be approved before they are published