Delicious Dessert with La Grande Josiane
Here we share a delicious Panna Cotta dessert recipe from our friends at Bordeneuve. Using their fabulous orange armagnac liqueur, La Grande Josiane, this recipe serves 5/6 people.
Panna Cotta à La Grande Josiane
– 500ml double cream
– 50g caster sugar
– 3 leaves of gelatine
– 80ml La Grande Josiane
– 150g dark chocolate
1. Soften the gelatine in cold water
2. Heat the cream and sugar in a pan until just boiling
3. Remove from heat and, whilst whisking continuously, add the drained gelatine, and La Grande Josiane
4. Pour the mixture into ramekins
5. Chill in the fridge for at least 3 hours
6. 20 minutes before serving, melt the chocolate in a bain marie
7. Pour the melted chocolate over the panna cotta and allow to set
8. Decorate with slices of orange and a nicely chilled glass of La Grande Josiane