Easy Dessert

Negroni panna cotta

Name: Negroni panna cotta
Yield: 6
Ingredients: 4 titanium-strength gelatine leaves; 2 cups (500ml) pure (thin) cream; 1/2 cup (110g) caster sugar; 1 vanilla bean, split, seeds scraped; 2 cups (500ml) milk; 1/2 cup (125ml) gin; Finely grated zest of 1/2 orange; 2 tbs caster sugar; 8 juniper berries, bruised; 100ml Campari; 2 tbs red (rosso) vermouth

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by Charlotte Binns-McDonald

Nov 02, 2018

The iconic Italian cocktail cuts through this silky, creamy dessert, leaving an unforgettable flavour hit.

4 titanium-strength gelatine leaves
2 cups (500ml) pure (thin) cream
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
2 cups (500ml) milk
1/2 cup (125ml) gin
Finely grated zest of 1/2 orange

Negroni granita

2 tbs caster sugar
8 juniper berries, bruised
100ml Campari
2 tbs red (rosso) vermouth

Method

1.

For the Negroni granita, place sugar, juniper berries and 4 cups (1L) water in a saucepan over low heat and cook, stirring regularly, until warm and sugar is dissolved. Remove from heat and stir through Campari and vermouth. Pour into a 6-cup (1.5L) freezer-proof tray and freeze for 3 hours or until ice crystals form. Using a fork, scrape granita to break up crystals. Return to freezer, scraping every hour, for 4 hours or until completely frozen.
2.

Meanwhile, to make the panna cottas, grease six 2/3-cup (180ml) ramekins, place on a tray and set aside. Soak gelatine in cold water for 5 minutes to soften. Place cream, sugar, vanilla pod and seeds and milk in a saucepan over medium-low heat. Cook, stirring to dissolve sugar, until at a simmer, then remove from heat. Discard vanilla pod. Squeeze excess water from gelatine and add to cream mixture, stirring to dissolve, then stir through gin and zest. Divide among prepared ramekins and chill for 3 hours or until set. Invert panna cottas onto serving plates and serve immediately with granita.