Fireball Panna Cotta Recipe

INGREDIENTS
*500ml Thickened Cream
*100g Sugar
*2 Gelatine Sheets
*1 tsp. Vanilla Bean Paste
*15ml Fireball Cinnamon Whiskey
*15ml Licor 43

METHOD
1. Combine your cream, sugar, vanilla bean paste, Fireball and Licor 43 in a large pot, and bring it all to the boil, ensuring all the sugar has dissolved.
2. Place your gelatin sheets in cold water for roughly 30 seconds, or until they’ve gone soft.
3. Remove your pot from the heat and add your gelatin while it’s still warm, and stir through.
4. Pour your mixture into small pudding molds, and allow them to cool and solidify in the fridge overnight.
5. To remove your Panna Cotta from the moulds, run a thin knife around the edge of the moulds, and then slowly flip them onto your plate for serving.