Negroni Panna Cotta

Looking for a show-stopping, cocktail-inspired dessert?

This Negroni Panna Cotta combines creamy indulgence with a zesty granita twist––perfect for your next dinner party.

INGREDIENTS

Panna Cotta:

• 2 cups cream
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 2 cups milk
• Finely-grated zest of 1/2 orange
• 1/2 cup Bayab Gin
• 25g powdered gelatine

Negroni Granita:

• 2 cups water
• 2 tbsp caster sugar
• 8 juniper berries, bruised
• 100ml Campari
• 2 tbsp red (rosso) vermouth

METHOD

Make the Negroni Granita:

1. Combine water, caster sugar, and juniper berries in a saucepan over low heat.
2. Stir until sugar dissolves, then remove from heat.
3. Stir in Campari and vermouth.
4. Pour the mixture into a 6-cup (1.5L) freezer-safe tray.
5. Freeze for 3 hours, then scrape with a fork to create ice crystals.
6. Continue freezing, scraping every hour, for 4 more hours until completely frozen.

Prepare the Panna Cottas:

1. Grease six 2/3-cup (180ml) ramekins and set them on a tray.
2. In a saucepan over medium-low heat, combine cream, milk, sugar, vanilla essence, and orange zest. Stir until the sugar dissolves and the mixture begins to simmer.
3. Remove from heat and whisk in the gin and gelatine until fully dissolved.
4. Divide the mixture among the prepared ramekins. Refrigerate for 3 hours or until set.

Serve:

1. Invert the panna cottas onto serving plates and top with a generous spoonful of the Negroni granita.
2. Serve immediately and enjoy the perfect balance of creamy and icy!

👉 Craving more sweet-and-boozy inspiration? Visit our blog for more recipes.

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