Egg liqueur-Pannacotta

Name: Egg liqueur-Pannacotta
Cook time: 35 min
Total time: 4 h 35 min
Yield: 6
Ingredients: 6 sheets Gelatine; 1 Vanilla pod; 400 g Whipped cream; 200 ml Milk; 75 g Sugar; 3 TABLESPOONS Sugar; 100 ml Egg liqueur; 250 g Rhubarb; 200 g Strawberries; 100 ml Rhubarb nectar; 2 TEASPOONS Cornstarch; 2 stem(s) Mint; 30 g Amarettini

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

Creamy pannacotta, crispy cookie crumbs and fruity strawberry-rhubarb groats become a wonderful Easter dessert to put in your mouth!

COOK TIME
35 mins

TOTAL TIME
275 mins

Ingredients

Servings: 6

6 sheets Gelatine
1 Vanilla pod
400 g Whipped cream
200 ml Milk
75 g Sugar
3 TABLESPOONS Sugar
100 ml Egg liqueur
250 g Rhubarb
200 g Strawberries
100 ml Rhubarb nectar
2 TEASPOONS Cornstarch
2 stem(s) Mint
30 g Amarettini

Directions

1
Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp. Bring cream, milk, 75 g sugar, advocaat, vanilla pod and pulp to the boil in a saucepan and simmer for about 2 minutes. Remove the pot from the heat and let it cool down a little. Remove vanilla pod. Squeeze the gelatine and dissolve in the cream mixture. Pour the cream into six small moulds (each containing approx. 125 ml), cover and leave to cool for at least 4 hours.
2
Wash, clean and cut the rhubarb into pieces. Wash, clean and quarter the strawberries. Boil up the nectar and 3 tablespoons of sugar. Add rhubarb, bring to the boil again and simmer covered for about 3 minutes. Stir starch and 2 tablespoons of water until smooth, stir into the boiling liquid, bring to the boil and simmer for another 1 minute. Remove from heat, add strawberries.
3
Wash the mint, shake dry and pluck off the leaves. Coarsely crumble the Amarettini. Turn out the pannacotta onto plates, arrange with the groats and mix with mint and the crumbled ama