Vanilla Malibu Panna Cotta
- 200 ml milk
- 400 ml cream
- 40 ml Malibu
- 180 g palm sugar
- 1 pod vanilla
- 4 gelatin leaves (2g leaves)
Simmer cream, palm sugar and milk with the scraped vanilla pod and Malibu.
Once infused, about 10 minutes, stir in the hydrated gelatin leaves and strain into a bowl sitting on iced water.
Stir the mix until it begins to thicken and the vanilla seeds stay suspended in the mixture.
Pour into 4 even moulds or coffee cups - anything on hand.
Let chill in a refrigerator for at least 2 hours.
This is a very soft-set panna cotta. If you want a firmer set use an extra ½ leaf of gelatin.
Stephen Morris’s wine suggestion:
- Palliser Estate Noble Chardonnay 2005
- The Chi Chi, a Hawaiian, tropical cocktail
This can also be made in a non-alcoholic form quite easily and tastily too.
Ingredients, as for most cocktails, vary from bar to bar and island to island.
- 50 ml vodka (maybe use one of the vanilla flavoured ones)
- 50 ml coconut milk
- 150 ml of pineapple juice
Shake with ice, then strain into a tall glass. Easy!
I have seen this made with icecream (use vanilla, again) and blended like a milkshake.