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Panna Cotta with Grappa or Sambuca

Ingredients:Panna Cotta with Grappa or Sambuca
600ml Thickened Cream
72g Castor Sugar
45ml Grappa or Sambuca
1 Vanilla Bean (split and scrapped)
350g Raspberries and Blueberries
10 Strawberries
12.5g Davis Gelatine
10 Waffle Baskets

Method:

    1. Place cream in a pot on low heat.
    2. Add sugar and stir until melted.
    3. Add scrapped vanilla bean.
    4. Bring to boil but DO NOT OVER BOIL.
    5. Add Grappa or Sambuca and stir, then remove from heat.
    6. Add Gelatine and let it saturate for 2 minutes and then stir with a whisk until dissolved.
    7. Pour into moulds & allow to cool at room temperature. Place in fridge, approx 4 hours.
    8. Remove Panna Cotta from mould & place on a plate.
    9. Serve with berries and strawberries or alternatively, in a waffle basket served with chocolate sauce and strawberries.