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Vanilla Panna cotta with chocolate and whisky liqueur
Serves:
2024-01-19
Method
Soak the gelatin leaves in cold water to soften, then discard the water. Heat the cream, milk, vanilla and sugar in a pan till almost boiling, then whisk in the softened gelatin leaves. Dissolve completely then pour the pana cotta into clean jars. Set in the fridge for 2 hours at least. To serve, pour some of the whisky liqueur into each glass, sprinkle with chopped chocolate and dust with icing sugar.
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