Panna Cotta with CHIKA'S Irish Cream Almonds

- 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

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.

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



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