Vanilla bean liqueur panna cotta with liqueur berries
A recipe from the Good Food collection.
Ingredients
435 ml (15¼ fl oz/1¾ cups) pouring (whipping) cream
3 tablespoons caster (superfine) sugar
½ vanilla bean, split
2 teaspoons powdered gelatine
2 tablespoons Drambuie (or similar) liqueur
300 g (10½ oz) mixed fresh or thawed frozen berries
3 tablespoons icing (confectioners') sugar
3 tablespoons Drambuie
Method
Step 1
Put the cream, sugar and vanilla bean in a saucepan and stir to dissolve the sugar. Bring slowly just to the boil, then remove from the heat. Set aside for 5 minutes to cool a little.
Step 2
Scrape the seeds from the vanilla bean into the mixture and discard the pod. Put the gelatine and 1 tablespoon cold water in a small bowl. Set over another bowl of hot water to dissolve the gelatine. Stir the dissolved gelatine into the cream mixture and then stir in the liqueur. Strain the mixture into a jug then divide among four 125 ml (4 fl oz/½ cup) dariole, metal or ceramic moulds. Cover with plastic wrap, put on a tray and refrigerate at least 4 hours, or overnight, until set.
Step 3
Meanwhile, combine the berries, icing sugar and Drambuie. Set aside for at least 1 hour, so the berries can absorb the flavours and become juicy.
Step 4
To unmould the panna cottas, briefly dip the moulds into hot water and loosen the edges with a small knife. Turn out onto serving plates. Serve with the berries and drizzle over some of the juice.
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