The Ultimate Boozy Royal Rhino Panna Cotta

I love grownup, boozy desserts, so when brainstorming a dessert to make using The Royal Rhino African Liqueur, my first thought was a boozy Royal Rhino Panna Cotta. Is your mouth watering yet?

Royal Rhino Panna Cotta

The Royal Rhino African Cream Liqueur is pure decadence – with the rich aroma of black roasted African Arabica coffee beans, balanced with the lingering taste of creamy vanilla.

You can enjoy it served over ice or create a decadent dessert to wow your dinner guests, like my Boozy Panna Cotta.

Panna Cotta Ingredients

200ml Milk
300ml Cream
200ml Royal Rhino African Cream
20ml Gelatin Powder
50ml Cold Water
1 tsp Organic Honey (optional)

Coffee Gel Ingredients

150ml Espresso Coffee
50ml Sugar
5ml Gelatin Powder
15ml Cold Water

Method

For the panna cotta, place 50ml cold water in a small bowl and sprinkle in the powdered gelatin, then whisk with a fork. Set aside until the gelatin is thick. Next, place the bowl containing the gelatin mixture over hot water and stir until the gelatin has dissolved. Alternatively, place your gelatin mixture in the microwave for 20 to 30 seconds until dissolved.

Combine the milk, cream, Royal Rhino Liqueur and honey (optional if you prefer a slightly sweeter dessert) in a saucepan and stir over low heat. Do not allow the liquid to boil. Remove from the heat, add the gelatin mixture and mix well. Then pour into individual serving glasses and refrigerate for approximately three to four hours.

For the coffee gel, dissolve the gelatin as you did for the panna cotta mixture. Heat the coffee and sugar in a saucepan until the sugar has dissolved. Remove from the heat and allow to cool for a few minutes. Once cooled, add the gelatine mixture and mix well. After the panna cotta has been in the fridge for an hour, top each panna cotta with a layer of coffee gel. Place back in the fridge until completely set.

Serve the panna cotta topped with shards of salted honeycomb. Enjoy!