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!
