Tia Maria panna cotta
10 g, 6 sheets
Liqueurs, High Strength
90 ml, Tia Maria
Medium fat soft cheese
1 teaspoons, level
Semi Skimmed Milk
1 tablespoons, make up to 150 ml with water
2 tablespoons, powdered
6 portion(s), medium, (physalis), to decorate (optional)
- Use a pair of scissors to snip the sheets of leaf gelatine into a shallow bowl. Spoon the Tia Maria over them and leave for 5 minutes, until slightly softened.
- Put the soft cheese into a saucepan with the vanilla essence and a little milk, whisking until smooth. Stir in the remaining milk to give a smooth liquid. Heat gently, stirring constantly until hot, but not boiling. Remove from the heat and add the gelatine and Tia Maria, stirring until the gelatine has dissolved. Add the coffee and sweetener, stirring to mix.
- Wet the insides of 6 x 150ml moulds or ramekin dishes. Fill with the Tia Maria mixture. Chill for about 3-4 hours, or overnight, until set.
- To release the desserts, dip them briefly into hot water and turn out onto serving plates. Decorate with the cape gooseberries (if using).