This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.
Another blogger asked me to write a recipe for homemade vanilla extract as I make my own. It’s so easy, and makes a sweet gift for another baker in your life.
6 vanilla beans
8 ounces of good quality vodka
A small glass air tight jar
A dark glass bottle