Panna cocktails dessert cocktails

Name: Panna cocktails dessert cocktails
Ingredients: 500 ml Debic Panna Cotta; 500 ml Water; 100 ml Lychee juice; 50 ml White Martini; 220 g Sugar; 600 ml Debic Panna Cotta; 10 ml Lemon juice; 70 ml Blue Curaçao; 4 g leaf gelatin; 200 ml Water; 60 g Muscovado sugar; 200 ml J§germeister; 600 ml Debic Panna Cotta; 1 g Sucro; 4 units.items Limes; 60 g White chocolate callets; 30 ml White rum; 50 ml Baileys; 2 units.items Bananas; 19 units.items Chocolate decorations

Three inspiring cocktails based on panna cotta and various liqueurs and drinks.Each recipe is for approximately 10 cocktails.

Ingredients

500mlDebic Panna Cotta

500mlWater

100mlLychee juice

50mlWhite Martini

220gSugar

10mlLemon juice

70mlBlue Curaçao

600mlDebic Panna Cotta

4gleaf gelatin

200mlWater

60gMuscovado sugar

200mlJ§germeister

1gSucro

4units.itemsLimes

600mlDebic Panna Cotta

60gWhite chocolate callets

30mlWhite rum

50mlBaileys

2units.itemsBananas

19units.itemsChocolate decorations

Preparation

Melt the panna cotta for the Lychee Martini.
Mix with the Martini and the juice from the lychee.
Portion into the glasses and reserve in the refrigerator.
Boil the water together with the sugar, lemon juice, and Blue Curaçao and cool down.
Transfer to a shallow tray and place in the freezer.
Stir regularly with a fork to create ice crystals.
Finish the Lychee Martini with the Blue Curaçao granita.

Melt the panna cotta and portion into the cocktail glasses.
Reserve in the refrigerator.
Bring the J§germeister to a boil and briefly cook so the alcohol evaporates.
Remove from the heat and add the pre-soaked gelatin.
Cool down to room temperature and portion over the set panna cotta.
Mix the water with the Muscovado sugar and sucro and froth with the hand blender.
Cut the lime into wedges.
Spoon the Muscovado sugar foam onto the J§gerinha and finish with a lime wedge.

Melt the panna cotta.
Mix with the white chocolate and the white rum.
Cool down to room temperature.
Melt the dark chocolate and apply it to the glasses with a brush.
Reserve in the refrigerator and portion the panna cotta into the glasses once the chocolate has set.
For the finishing touch of the Passion in Love, briefly caramelize the bananas in sugar and butter.
Pour the Baileys over the cocktail and place the banana on top.
Finish with a chocolate garnish.