Panna Cotta El Duderino

Recipe invents the mixture of White Russian and Panna Cotta.

These fucking amateurs # Soak the leaf gelatin in cold water for five min. In the meantime, bring the whipped cream to a boil in a small saucepan, stir in the vanilla sugar, and cool the whole thing repeatedly on the spot.

Remove the now soft gelatine from the water and squeeze it between both hands. Stir and let it melt in the warm whipped cream.

Then pour a shot of Kahlua into each ramekin and now it gets difficult. To prevent the top from mixing with the bottom (or only a little), use an old confectioner’s trick: pour the whipped cream over the back of a tablespoon, very carefully and slowly.

Cover the ramekins with cling film and leave them to cool in the refrigerator for two or three hours, or even better, overnight.

Shortly before serving, place the ramekins in warm water, then the panna cotta comes off the edge better. Turn out onto dessert plates and repeatedly pour a little bit of Kahlua, garnish with a mint leaf.

You can also pour a shot of vodka to the warm whipped cream, while no kids are eating #

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