Raspberry Gin Panna Cotta Recipe
This Raspberry Gin Panna Cotta recipe comes from the kitchen of Jane Lewis, the founder of Baked by Jane. She developed this hybrid panna cotta – trifle recipe using our Mirabeau rosé gin. Jane is a self-taught baker, but over the last few years has completed a pastry masterclass, croissant, viennoiserie and the 5-day bread course at The Bertinet Kitchen Cookery School in Bath.
Panna cotta is an Italian dessert originating from the area of Piedmont on the eastern border of France. However, when it comes to desserts, country borders are full of sweet holes. Translated panna cotta means “cooked cream.” The cream is sweetened, and gelatine added as a thickener. In France, a blancmange uses the same methodology and ingredients – milk (or cream), sugar and gelatine.
Raspberry Gin Panna Cotta
For Soaked Sponge Fingers:
- 12 Sponge Fingers
- 1 tbsp Mirabeau Rosé Gin
For Raspberry and Gin Jelly Layer:
- 1 350 g bag Frozen Raspberries (frozen are best)
- 95 g (3.5 oz) Caster Sugar
- 1 Lemon for juice
- 2 leaves Platinum Grade Gelatine
- 65 g (2+ oz) Mirabeau Rosé Gin
- 6 drops Rose Water or to taste
For Rosé Gin Panna Cotta:
- 300 g (10.5 oz) double cream
- 300 g (10.5 oz) Natural Plain Yogurt
- 150 g (5 oz) Caster Sugar
- 1 tsp Vanilla paste *
- 4 leaves Platinum Grade Gelatine *
- 3-6 drops Rose Water *
- 60 g (2 oz) Mirabeau Rosé Gin
- a few Crystallized Rose Petals to decorate
For the soaked sponge fingers:
- Take 4 pretty tumblers or glasses to layer your dessert.
- Place your sponge fingers on a baking tray sugar side down, use a pastry brush to soak the tops in gin. Then used a round pastry cutter to cut a few sponges at a time to make neat rounds for the bottom of each glass, but feel free to trim to fit with a knife if you prefer.
For the Raspberry, Gin Jelly Layer:
- Put your two leaves of gelatine in a bowl of cold water to soak.
- Put the frozen berries, caster and lemon juice into a pan on medium heat, once it has started to bubble away reduce the heat to low and let it simmer for around 10-15 minutes, be careful it doesn’t catch on the bottom and burn, give it an occasional stir.
- After around 10-15 minutes it should have thickened a bit, take it off the heat, squeeze the excess water out of the gelatine and add the leaves to the raspberries, whisking them in.
- Allow the mixture to cool a bit before you add your gin as you don’t want the alcohol to evaporate, add a few drops of rosewater, to your taste. Note you aren’t trying to make it taste of rose just bring out the botanicals in the gin and lift the flavour a bit, so have a taste, see what you think and add a little more if you think it’s needed.
- When you are happy, place the raspberry mixture into a jug are carefully pour on top of the sponge fingers, try to make them all even, if your sponge fingers float up to the surface just use a spoon to push them back under the raspberry jelly. Leave them to set in the fridge for a good few hours until you feel the jelly layer is set.
For the Panna Cotta Layer:
- Add your 4 leaves of gelatine in a bowl of cold water to soak for 5 minutes.
- Put the double cream, vanilla and caster sugar into a small saucepan and bring to a simmer, whisking to make sure the sugar is dissolved.
- Squeeze out the excess water from the gelatine and add to the cream mixture, whisk again and leave to cool slightly. Once the mixture has cooled down and is just warm to touch whisk in the yogurt, gin and a few drops of rosewater (to taste). Follow the same process as the jelly layer, taste it, see if you want to add a bit more or not.
- Transfer to a jug and very carefully pour over the raspberry layer, chill for another few hours or until nicely set.
- I decorated mine with a few crystallized rose petal pieces, if you choose to do the same add them just before serving.