Panna cotta with gin sauce is a wonderful and elegant dessert. This time made of cream and served with a sauce of gin and syrup. A tasty dessert which you can serve every time.
Panna cotta is, besides chocolate mousse, one of my favorite desserts. That's because you can always serve it. If you've got an elegant dinner, a panna cotta is a perfect choice. But it's also a great choice to serve as a pudding after family dinner on Sunday.
It's great to vary with this dessert
Another bonus is you can vary endlessly with this recipe. Take a vanilla pannacotta as your pudding and take an extravagant sauce. Or make the panna cotta special with summer fruit and keep the sauce neutral. Or go all the way with both.
You only need to take some time, because it has to stiffen in the refrigerator. But then you're spoon will glide through the most amazing pudding, whereas the flavor from a mix of vanilla, syrup, gin, and butter will pleasure your nose!
And do you want somewhat a lighter panna cotta, follow this link for a great Panna cotta recipe with buttermilk?
- When you rinse the molds in cold water just before pouring the pudding into the molds, the panna cotta will unmold easier afterward.
- Instead of brown gin, this sauce will be great when adding licor43, Kahlua, or any other coffee liqueur.
- If you don't have any pudding molds, serve the panna cotta in nice teacups or glasses.
Preparation and storage
- After preparation, you can store the panna cotta for up to two days covered in the refrigerator. Preferably in the form (because they will stay in the right form and they won't become dry on the outside. Therefore you can easily prepare them a day before.
- The sauce can be made up to 2 days in advance and stored. Let it cool down quickly after preparation and put it in an airtight container. Warm the sauce until hot before serving.
- You can't freeze panna cotta, the structure will change. But you can freeze the gin sauce in an airtight container. This way it will keep fine up to 2 months.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- 4 pudding forms or nice glasses
Ingredients
Panna cotta
- 2 teaspoons vanilla extract
- 400 ml cream
- 150 gram sugar
- 2 egg yolks, size L
- 4 sheets gelatin, 6 grams / ¼ oz.
Gin sauce
- 150 ml water
- 2 tablespoons gin , preferable brown, with spices
- 3 tablespoons golden syrup
- 15 grams butter, unsalted
Instructions
Panna cotta
- Soften the gelatin by putting it in a bowl of cold water.
- Heat the cream, vanilla extract, and sugar in a small saucepan.
- Whisk so the sugar will dissolve.
- Beat the egg yolks until they are pale yellow.
- Add the hot cream drip by drip to the egg yolks while whisking. Then put everything back in the saucepan and bring to a boil (still keep mixing). Boil for 1 minute and then turn off the heat.
- Let the gelatine dissolve (and still keep whisking).
- Pour the pudding in the molds or glasses and let the panna cotta stiffen in the refrigerator for at least 3 hours.
Gin sauce
- To make the sauce add the dark syrup, water and gin in a small saucepan.
- Bring to a boil and boil for 10 minutes.
- Add a lump of butter, whisk and cool down to room temperature.
- Before serving, turn the pudding molds on a nice plate and loosen the pudding. Or serve in nice glasses. Pour the sauce over the panna cotta and serve immediately.
Notes
- When you rinse the molds in cold water just before pouring the pudding into the molds, the panna cotta will unmold easier afterward.
- Instead of brown gin, this sauce will be great when adding licor43, Kahlua, or any other coffee liqueur.
- If you don't have any pudding molds, serve the panna cotta in nice teacups or glasses.
Nutrition
Alexandra says
This is the perfect elegant dessert. It is so creamy and delicious and a lovely end to a dinner party. Will make it again - thank you!