Pannacotta milk pudding with amaretto liqueur

Serves 4 Prep time 20 minutes
Cook time 3 minutes

6 gelatine sheets
large bowl of ice water
200ml whipping cream
100ml milk
40ml Amaretto liqueur
40g sugar
1 tbsp lemon zest
1 vanilla pod, slit down the middle, seeds intact

Garnish
125g fresh berries

• Soften the gelatine in the bowl of ice water for about 5 minutes.
• In a pot, combine the remaining ingredients. Without scraping out the seeds from vanilla pod, toss in the whole pod intact. Cook on low heat for about 2 minutes or until the sides of the milk mixture start to form small bubbles. Stir occasionally and take care not to allow it to boil. Set aside.
• Remove softened gelatine sheets from water and wring out excess water from gelatine sheets. Whisk the gelatine into the cream mixture, piece by piece until gelatine dissolves.
• After the cream mixture has cooled, remove vanilla pod. Pour mixture into 4 serving cups.
• Cover cups with cling film and chill in the refrigerator for at least 4 hours.
• Garnish with berries before serving.

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