This delicious and one should add rather impressive dessert, is the essence of summer but you will need to use deep, ripe luscious Scottish berries - if only to keep the chef happy!
Soften the gelatine in some cold water for approximately 5 minutes. Scrape the vanilla pod into the cream. Bring the cream, sugar and vanilla pod to the boil. Squeeze the moisture out of the gelatine leaves and add to the warm cream along with the Drambuie. Strain through a fine chinois into a bowl and place the bowl in an ice bath. This will chill the mix rapidly and help suspend the vanilla seeds. Pour into the moulds and refrigerate until set.
To use dip the moulds in boiling water and turn out onto a plate. Heat a small frying pan until hot. Add the raspberries and icing sugar and toss the pan to coat all the raspberries in the sugar. Add the Crabbies Green Ginger Wine and burn off the alcohol. Place the raspberries on a plate alongside the pannacotta and use the resulting syrup to garnish the plate.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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