How to Make Boozy Raspberry Panna Cottas with Spiked Raspberry Sauce | Made with Love Gin
Prep time: 10 mins
Chill time: 6hrs or overnight
160g raspberries, plus extra for garnish
50ml Eden Mill Love Gin
2.5 gelatine leaves
200ml double cream
1 tsp vanilla extract
5 tbsp caster sugar
Edible heart sprinkles (optional)
For the raspberry sauce:
25ml Eden Mill Love Gin
3 tbsp icing sugar
1. Add the raspberries and gin to a blender and blitz until smooth. Strain the pureed
raspberries through a fine sieve to remove the seeds, then set to one side.
Meanwhile, add the gelatine leaves to a bowl of cold water to soak.
2. 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. Take the pan off the heat and squeeze the gelatine
leaves to remove any excess water. Add the gelatine and sieved raspberry puree to
the pan and stir until the gelatine dissolves and the mixture is light pink with no
streaks. Pour the mixture into 2 large ramekins and set to one side to cool down
slightly then transfer to the fridge to chill for 6 hours, or overnight.
3. To make the raspberry 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 the sauce in to an airtight container and chill.
4. When you’re ready to serve, fill a bowl halfway with boiling water and lower the
ramekin into the bowl. Leave for 20 seconds, then remove and run a knife around
the top edge of the panna cotta before turning it out onto a plate. Top with the chilled
raspberry sauce and heart sprinkles, then serve immediately.