PENNA COTTA
473g milk
437g cream
30g vodka
136g sugar
20g gelatin or 6 gelatin sheets
1g vanilla paste
Method:
Add everything apart from the gelatin into a pot and heat until the sugar has dissolved. Remove from heat. If using sheets soak in cold water till soft, otherwise bloom the gelatine powder by adding it to some water. Then add into the pot and mix till it is all dissolved. Pour into moulds and set in fridge.