Taken from Carina’s Scotsman Magazine column 30th September 2017. Out in shops now!
Rose Crema Cotta
This recipe is inspired by Hamish and his delightful gins. It’s heavenly.
3 sheets of gold leaf gelatine
750ml double cream
100g caster sugar
1 vanilla pod
25ml of Rosa Gallica gin
Put the gelatine in warm but not hot water to soften for a few minutes.Meanwhile, put the cream and sugar in a heavy-bottomed pan. Split thevanilla pod length ways, scrape out the seeds with a sharp knife and addthe seeds and the pod to the cream. Add the gin. Put the pan over a low heat and,using a wooden spoon, stir to dissolve the sugar. When the cream startsto get hot, a heat haze will rise from it. At this stage remove from the heatand discard the vanilla pod.
Remove the gelatine from the water and squeeze the water out. Add tothe cream and stir until dissolved. Pass the cream through a sieve into apouring jug, then pour into 5 individual 150ml ramekins or moulds.
Leaveto cool for a few minutes, then cover with clingfilm to stop a skin forming.
Refrigerate for 6-8 hours until set, or overnight.
To serve, remove from the fridge. Run a knife between the edge of thecream and the ramekin, then place the ramekin in a small bowl of boilingwater for a few seconds to slightly melt the cream. Tip the cream out ontoa dessert plate.
Serve with a some dried rose petals and another measure of gin if you’re not driving!