September 27th, 2011 by Richard Julien
Red Stag Black cherry bourbon Panna Cotta
Red Stag Black cherry bourbon Panna Cotta
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split lengthwise
1/4 cup Red Stag Black Cherry Flavoured Bourbon
1 envelope unflavoured gelatine
Put 1 ¾ cups heavy cream, sugar, and vanilla bean in a medium saucepan.
Bring to a simmer over medium heat.
Remove from heat and allow steeping, covered, for 15 minutes.
Place remaining ¼ cup of heavy cream in a small bowl.
Add the gelatine and allow to sit for 5 minutes for the gelatine to soften.
Remove the vanilla bean and scrape the seeds from the pod.
Stir the seeds into the cream mixture. Discard the pod.
Rewarm the cream mixture 2 to 3 minutes, until warm but not hot.
Whisk in the gelatin until blended and dissolved.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.