You probably know by now that I absolutely love the flavours of Milk Tart / Melktert. Creamy milk custard sprinkled with oodles of cinnamon. In fact, I don’t think I’ve ever met a South African who doesn’t. I’ve done quite a few variations on the original and this year is no different. So here goes, drumroll please, introducing my Milk Tart (Melktert) Panna Cotta.
And this one has a little boozy addition of Milk Tart cream liqueur. It’s exceptionally yummy and definitely one to try for those who are gluten free.
I’ve added the alcohol free subscription to the recipe too for those who want to make this Milk Tart (Melktert) Panna Cotta for the kiddos too. Either way, do give it a try. All the flavours of home that would perfectly fit into a sophisticated dinner menu too.
Milk Tart (Melktert) Panna Cotta
Ingredients
- 1 Cup Fresh Cream
- 1 Cup Milk
- ½ Cup Milk Tart Cream Liqueur* Or substitute with milk or cream
- ¼ Cup Castor Sugar* Increase to ⅓ Cup (60g) if not using liqueur
- 1 Cinnamon Quill/Stick
- 4 Large Egg Yolks
- 1 tsp Vanilla Extract
- 3 Gelatine leaves
- Ground Cinnamon for dusting
Instructions
- Submerge the three gelatine leaves in a bowl of cold water and set aside near the stove
- Place the egg yolks and vanilla in a bowl or jug, whisk to combine and set aside next to the stove
- Add the cream, milk, liqueur, cinnamon stick and sugar to a saucepan and heat on medium, stirring occasionally until the sugar has dissolved
- When the milk and cream mixture is hot, just before boiling, pour it in a slow steady stream into the eggs while whisking vigorously as not to let the eggs scramble
- Then pour the mixture back into the saucepan, remove the cinnamon stick and bring to medium heat. At this stage you need to stir gently but continuously until the mixture starts to thicken just slightly, resembling runny custard (This should only take around 3 – 5 minutes. The custard must still be runny and pourable)
- Remove from the heat, squeeze the excess water from the gelatine leaves and add it to the mixture while quickly stirring or whisking until it dissolves
- Finally, pour the mixture through a sieve/strainer into a jug and divide equally between the ramekins or moulds you want to use. This amount of mixture will yield 4 – 6 servings, depending on the size of your vessels
- Let them cool for a few minutes, then place in the fridge to set for at least 4 – 6
- Sprinkle the tops with as much or as little ground cinnamon as you like and serve
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