Whiskey Panna Cotta with caramel strawberries

Whiskey Panna Cotta with Strawberries Whipped cream and whiskey are really delicious on their own. But who would have thought that the two make a perfect pair? Here comes the ultimate proof. The delicious duo then quickly and easily makes friends with strawberries and caramel.

For 6 large or 12 small molds: 1 l of cream with 150 ml Bourbon Whiskey (Malt is also available), 60 g of raw cane sugar and (because only real vanilla is in there) into a large pot .

2.5 teaspoons agar agar > spray over it. Bring to a boil on a low heat without stirring. When the mixture starts to boil, turn down the heat and stir thoroughly with a whisk . Let simmer for 10 - 15 minutes (the surface of the liquid should move only a little). Occasionally stir.

Distribute on rims or small glasses . This is especially easy and clean if you first scoop the cream mixture into a container with pouring spout (eg a measuring cup) and then slowly pour it into the jars.

Allow to cool slightly and then put in the fridge for a few hours 200 g strawberries .

100 g sugar in a pan on medium heat until melted. Stir possibly. Pour in 1 shot of orange juice and bring to a boil while stirring. Turn off the heat, add the strawberries and leave to soak in the warm caramel sauce.

Panna cotta out of the molds and garnish with the caramel strawberries or simply top up the strawberries Give glasses.