Raspberry Panna Cotta
This Gin and Amasi Panna Cotta is a creamy, tangy dessert that combines the smoothness of amasi with the subtle kick of gin. Lightly sweetened and infused with a hint of lemon zest, it's the perfect unique treat for a refreshing finish to any meal.
Ingredients
For the Panna Cotta
- 1/4 cup amasi
- 1/8 cup Raspberry Amarula
- 1/8 cup Cream
- 1 tablespoon sugar
- 1/2 teaspoon gelatin
- Zest of a small piece of lemon or about 1/4 teaspoon
- Fresh berries or mint for garnish optional
For the gin gelatin
- 1 g Agar Agar
- 70 g Amarula gin
Instructions
For the Panna Cotta:
- In a small bowl, sprinkle the gelatin over 1 teaspoon of cold water. Let it sit for 5 minutes to soften.
- In a small saucepan, combine the heavy cream, Amarula and sugar. Heat gently over medium heat until the sugar dissolves and the cream is warm but not boiling.
- Remove the cream from the heat and stir in the bloomed gelatin until fully dissolved. Add the lemon zest, stirring to combine.
- Gently fold the amasi into the cream mixture until smooth.
- Pour the mixture into a small serving dish or mold. Refrigerate for at least 4 hours until set.
For the gin gelatin
- Combine the gin and agar agar over low heat until dissolved
- Pour into a pan in a thin layer
- Sprinkle freeze dried flowers - this is optional
- Once set, press out the desired shape and size and add onto the demolded panna cotta. Garnish with berries