COFFEE WHISKY CREAM PANNA COTTA
PREPARATION: 10min ~ COOK: 20min ~ READY IN: 1hr
INGREDIENTS (SERVES 4)
200mL whiskey coffee cream liqueur
2 pressed gelatine sheets
500mL Ashgrove cream
1 vanilla pod, scraped
1 cup blueberries
1/2 cup sugar
handful of honey roasted macadamias, roughly chopped
Pour the coffee liqueur into a saucepan and simmer over a low heat.
Soak the gelatine sheet in cold water for 5 minutes. Squeeze the excess water from the gelatine.
Head back to your coffee liqueur after it's been simmering for a couple of minutes and add the cream. Whisk and then add the vanilla and gelatine. Whisk together one last time and leave them to set in the fridge for 2 hours.
While the pana cotta is setting make the berry compote. With a saucepan over a medium heat add the berries, sugar and a drizzle of water. Cook until the berries break down a little, should only take about 5 minutes.
Once the pana cotta has set add a layer of the compote and sprinkle the nuts on top.