Rapscallion Panna Cotta

For the Panna Cotta:
3 t unflavored gelatin
1 - 1 1/2 oz Flapper Gin
1/2 cup heavy cream
1/2 cup full-fat milk
1 /2 cup vanilla sugar *recipe below
1 1/4 cup sour cream
For the Jelly:
5 t of unflavored gelatin
1/4 cup water
1/2 cup Flapper Gin
1/2 cup Pomegranate Vine Shine
Fresh berries, to garnish
To make the panna cotta.
1. Begin by putting the gelatine in 1- 1 1/2 oz. (use more or less as needed) Flapper Gin to soften for at least five minutes.
2. Place the, milk, in a bowl or pan and heat gently, just enough for the sugar to dissolve Remove from heat/microwave and add vanilla sugar, stirring to dissolve. Add heavy cream and stir to mix thoroughly.
3. Add gelatin and again mix.
4. Add, the sour cream and whisk thoroughly.
5. Get your 6 glasses for serving, (optional for layers set at a slant, the glasses will need to be propped to one side.). Whatever you use, set them on a large tray or trays that will easily fit in the fridge.
6. Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To speed up the setting process off quickly, you can always pop them into the freezer for 20 minutes or so.
To make the gin pom jelly:
1. Add the gelatin to a bowl with 1/4 cup cold water and set aside. In the meantime, combine the gin and pomegranate juice in a bowl stiring the blend.
2. Add gelatin into the gin/pom mixture and stir well.
3. Remove the set panna cottas from the fridge Pour the jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm.
4. To serve add the fresh berries on top to garnish. Enjoy!
*For the Vanilla Sugar
1 seven inch piece of vanilla bean cut into 1/4” pieces
1 cup sugar
1. In a food processor blend sugar & vanilla pieces until smooth.
Store in airtight container.

Jennifer Kaufmann

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Michael Wilson

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