Muscovado pannacotta with whisky

Last Thursday I found myself in the supermarket buying ingredients for a dessert to bring to my friends for supper the following in day. I wanted to make a nice almond cake with custard, but I just didn’t have the energy. Instead I settled for the one pudding I can probably make blindfolded and asleep – pannacotta.

To make it more interesting I opted for light muscovado sugar instead of caster and a little hint of whisky. Served with fresh raspberries this was a winner with the girls.

I like when you get rewarded for being lazy…

Muscovado pannacotta with whisky, serves 3

300 ml cream (single or double is up to you)

2,5 tbsp light muscovado sugar

1/2 tsp vanilla

1 cap whisky

1 gelatine leaf

Soak the gelatine leaf in water. Add cream, sugar and vanilla to a saucepan and heat up while stirring. Bring to the boul, then remove from heat. Add the whisky. Squeeze the excess liquid out of the gelatine and let it dissolve in the hot cream. Leave to cool a little for about 15 minutes, then pour into cups/glasses. Leave to cool completely, then let it set in the fridge, preferably over night or for a minimum of four hours. Serve with fresh raspberries. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s