An indulgent fusion of cocktail and pudding from Patricia Plunkett at Liason for Taste of Birmingham
1. Heat the sambuca and soften the gelatine sheets in the warm alcohol. Bring the cream, sugar and vanilla essence slowly to the boil. Add softened gelatine mixture into cream and stir.
Use white sambuca so that it doesn't colour the pannacotta
2. Allow to cool slightly and pour into shot glasses. Refrigerate and served with whipped cappuccino froth. Dust with white chocolate shavings.
.jpg)
Recipe © courtesy of Patricia Plunkett, chef at Liason
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.