Goats’ Milk and Whisky Panna Cotta with an Orange and Cinnamon Glaze #ad

This is a paid advertorial in collaboration with Delamere Dairy.  All opinions are our own.

A Scottish highland inspired take on an Italian classic. Using the flavours that are commonly associated with whiskeys from the Speyside region, this Panna Cotta makes the perfect end to a grand Christmas feast. Ideally accompanied by a dram or two of fine Scottish whiskey! 

To make the Panna Cotta 
Goats milk (1 pint)
Honey (2 tbsp) 
Whiskey (splash)
 1 Vanilla pod or equivalent 
Gelatine or Agar Agar  (Use as directed on packet)

To make the Glaze
Caster Sugar (2 tbsp)
Orange juice (1pint) 
1 Cinnamon stick

To finish
Shaved dark chocolate



Method

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Panna Cotta 

Put your Delamere DairyGoats’ milk into a pan followed by the honey and whiskey then bring to the boil.

 


Meanwhile pop your gelatine sheets in cold water. 
Once the milk is boiling, remove the pan from the heat and take the now floppy gelatine sheets from the cold water and add to the milk. Whisk in the gelatine or Agar Agar until you have a silky smooth mixture. 

 

Pour your mixture into serving glasses, remembering to leave some space on top for the glaze. Then pop them in to the fridge to set. 

The Glaze

Pour the orange juice into your pan, add the cinnamon stick and sugar. Keep on a medium heat until the liquid has reduced down to the consistency of a sticky syrup.

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Take a bar of dark chocolate that has preferably been cooled in the freezer (this makes it easier to work) and using a knife make chocolate flakes to place on top of the glaze. The Panna Cotta can then be popped back into the fridge ready for after dinner.  This recipe is on our Christmas Day menu this year for our family to enjoy, I hope you like it too!

Delamere Dairy has a wide range of goats’ milk products that we have enjoyed this week.  We would highly recommend them!