I tried to make an old German dessert called Wackeltante -- it's cream, brandy, sugar, and vanilla heated and mixed with gelatin then chilled. It's supposed to come out like panna cotta. Sort of an olde world jello shot. No recipe, I winged it based on a memory of what my (departed) German grandmother served many years ago. It gelled but curdled.
I want to make another batch before NYE dinner. Does alcohol typically curdle cream? Maybe only in high ratio? I used 1:1 brandy to cream. I know that sounds crazy high but it's supposed to be quite strong. Should I try it again with less booze? I'd hate to waste more good brandy if it won't work.