I decided to convert one of Colin’s favourite “tipples” into a dessert. Can look like a cocktail, but it isn’t.
This is a sweet and tart dessert panna cotta either in a martini glass to look like a cocktail, or a glass ramekin to serve to your dinner guests. A nice finish to your dining table. Obviously, alcohol is an option and equally tasty.
INGREDIENTS:
2 Large cups of milk
2 Cups of thick cream
Cup of water
3 Tablesp. sugar (as instructed below)
3 – 4 Fresh limes
Handful of fresh mint on stalks
1 Vanilla pod / stick (split in half & scrape the seeds out – keep all)
3 Shots of “Mojito Bacardi” (as instructed below) or just Bacadi
3 Gelatin leaves (soak in cold water – as instructed below)
YOUR STARTER CHOPPING BOARD
Make sure you split the vanilla pod in half then scrape out all the seeds and leave to the side.
Place milk, cream, remaining vanilla pod skins and seeds in a pan.
Let the mix simmer for a few minutes, while you prepare the gelatin. Soak the gelatin sheets in a bowl of shallow cold water.
Wait a few minutes until the sheets become soft.
Add the softened gelatin sheets, 2 shots of Mojito Bacardi or Bacardi and 2 tablesp. sugar to the mixture in the pan and simmer until the gelatin and sugar have fully dissolved. Ensure you stir gently regularly.
Pour the slightly cooled mix into whatever containers. I like Martini glasses to give the illusion of a cocktail. Place in the fridge and allow to set for at least 2 – 3 hours until top is sticky and firm to the touch.
Meanwhile, place 1 fresh cut lime (cut into quarters), 1 fresh lime of squeezed juice, shot of Mojito Bacardi or Bacardi, Tablesp. sugar , couple sprigs of fresh mint (leaves and stalks – leave some for garnish) and cup of water in a pan. Let it simmer gently until well infused.
Add a sheet of softened gelatin and continue to simmer until it has melted. Leave to slightly boil off and strain into a container.
Let the mix cool at room temperature.
When the lime and mint topping has cooled enough to pour over your cooled glasses / ramekins in order not to melt the contents. Leave to further cool in fridge until your topping starts to set and becomes sticky and firm to the touch. Top each with grated fresh lime zest.
When you are ready to serve with a garnish of fresh mint and, in the case of cocktail glasses, a wedge of lime to squeeze over your dessert if required. Looks like a different dessert to offer your dinner guests. I hope will enjoy.
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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