African Obsession Panna Cotta



  • 1.5 L Cream
  • 500 ml Amarula or Cream Liqueur
  • 3 tsp Gelatine
  • 2 Vanilla Pods
  • 50 g Castor Sugar
  • 1 tsp Vanilla Essence


  1. In a pot, slowly heat the cream and Amarula until it reaches boiling point
  2. Add the vanilla and castor sugar and allow time for the castor sugar to dissolve in the cream mixture
  3. Pour some boiling water over the gelatine and mix it quickly and thoroughly allowing the gelatine to dissolve completely
  4. Now add the dissolved gelatine into the cream mixture and stir through – making sure that the gelatine does not make any lumps in the cream mixture
  5. Pour the mixture into moulds and refrigerate until set and ready to serve
  6. Garnish with crushed nuts