Italian dessert with sweetened cream and gelatine, with a twist of Bailey’s Irish Cream
Panna cotta is a traditional dessert which originated in the Northern Regions of Italy. It is Italian for cooked cream.
It is a thickened custard, which is made of cream, and gelatin is added to mould and set it.
Panna cotta is extremely creamy and delicious, and can be paired with fruits or alcohol. Flavourings such as vanilla, caramel or chocolate can be added in it.
The recipe we have used is the traditional recipe for Panna cotta, which has been infused with Bailey’s Irish Cream to give it a different twist.
This dessert is so simple and easy to make; can be made well in advance, and stays fresh for 3-4 days when refrigerated.
A perfect sweet ending to any feast!
SERVES: 6-8
COOKING TIME: 40 mins, plus 4 hours to cool and
set
DIFFICULTY: Medium
Ingredients
To Make The Gelatine Mixture
- 2 tsp gelatin
- 3 tbsp water, at room temperature
To Make The Panna Cotta
- 300 ml heavy cream
- 100 ml milk
- 60 gms sugar
- 100 ml Bailey’s Irish Cream
For the Chocolate Ganache
- 300 gms dark chocolate
- 200 gms whipping cream
Method
Step1: To Make The Gelatine Mixture
(1) To the gelatin, add the water and let it bloom for about 5 mins.
Step2: To Make The Panna Cotta
(2) In a separate pot, add the heavy cream, milk and sugar, and bring it to a simmer, for about 5 mins.
(3) Add the gelatin, give it a mix and take it off the heat.
(4) Add the Bailey’s Irish Cream, and mix everything together, until you get a smooth mixture.
(5) Stain the mixture and pour it into shot glasses. Depending on the size of the glass, you should be able to fill in 6-8 glasses. Refrigerate for a minimum of 4 hours.
Step3: For the Chocolate Ganache
(6) To make the ganache, bring the whipping cream to a simmer, and add the dark chocolate to it. Let it cool for about 20 mins.
(7) Take the Panna cotta out of the fridge, and pour the ganache on top. Let it set overnight. Serve chilled.