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Privacy NoticeLight, cool and fresh, this dessert not only looks delightful on your plate but tastes perfect as an after main meal treat alongside your favourite tipple. Combining creamy flavours, a smooth and silky texture and sweet tart fresh raspberries this also welcomes the boozy addition of Eden Mill Love gin, too. The gin adds subtle flavours of rhubarb spice, sweet strawberries and vanilla, with finishing notes of fresh green apple and a gentle hint of rose water. Cupid-approved, this will wow your Valentine’s this year – just prep in the morning and ready for the evening. Boozy raspberry panna cotta Serves 2
Adding Eden Mill’s Love Gin to this dessert elevates it to a new level
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Ingredients 160g raspberries, plus extra to garnish 50ml Eden Mill Love Gin 2½ gelatine leaves 200ml double cream 75ml milk 1 tsp vanilla extract 5 tbsp caster sugar Edible heart sprinkles, optional Raspberry sauce 100g raspberries 25ml Eden Mill Love Gin 3 tbsp icing sugar 1. Add the raspberries and gin to a blender and blitz until smooth. Strain the puréed raspberries through a fine sieve to remove the seeds, then set to one side. 2. Meanwhile, soak the gelatine leaves in a bowl of cold water. 3. Place the cream, milk, vanilla extract and caster sugar in a small saucepan over a low heat. Bring the mixture to just under a simmer, stirring all the time until the sugar dissolves and doesn’t feel grainy. 4. Take the pan off the heat and squeeze the gelatine leaves to remove any excess water. 5. Add the gelatine and sieved raspberry purée to the pan and stir until the gelatine dissolves and the mixture is light pink with no streaks. 6. Pour the mixture into 2 large ramekins and set to one side to cool slightly. Transfer to the fridge and leave to chill for 6 hours or overnight. 7. To make the sauce, add the raspberries and gin to a blender and blitz until smooth. Add the icing sugar and blitz again. Strain the raspberry sauce through a sieve to remove the seeds, then pour into an airtight container and chill. 8. When you’re ready to serve, fill a bowl halfway with boiling water and lower the ramekin into the bowl. 9. Leave for 20 seconds, then remove and run a knife around the top edge of the panna cotta before turning it out on to a plate. 10. Top with the chilled raspberry sauce and heart sprinkles if using and serve immediately. www.edenmill.comStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
