When you mention Irish cream….Baileys is what comes to mind. This cream liquer has a rich flavour with Irish whiskey as its base and can be enjoyed on the rocks or as part of a cocktail. I love it over ice as a dessert drink. When flavoured with coffee it is a perfect after dinner drink. Panna cotta is italian pudding – translates as ‘cooked cream’. This silky,smooth, creamy pudding with a hint of irish cream slips down beautifully at the end of a meal. This dessert has an excellent taste and flavor that just hits the spot.
Adapted from edible-ireland
1 teaspoon vanilla extract
1 cup heavy cream (cream with a butterfat content of 36-40 percent) Can use light cream for a low-fat version
1 envelope or 1 1/2 teaspoon unflavored gelatin powder.* For vegetarian option, use 1 tablespoon of Agar agar flakes or 1 teaspoon of Agar agar powder. I used vegetarian gelatin powder which is powdered Agar agar/ carageenan.
1/2 cup Irish cream (You can use any brand of Irish cream, I used Coffee flavored Baileys).* If you don’t prefer Irish cream or Milk liqueur, replace it with the same amount of heavy cream or full fat milk.
Oil for greasing
Caramel Coffee Sauce
1/4 cup granulated sugar
1 tablespoon water
2 tablespoons brewed double strength coffee or 1 tablespoon instant coffee powder dissolved in 2 tablespoons of water
1/2 tablespoon unsalted butter
a sprig of fresh mint, to serve
- Add the vanilla extract into the cream and gently bring to the boil in a saucepan. Do not over boil. This will change the texture of the panna cotta. Though panna cotta means cooked cream, it’s not required to bring the cream to a rolling boil.
- Immediately remove from the heat and sprinkle the gelatin, stirring briskly until the gelatin has completely dissolved. Vegetarian gelatin/ agar agar requires a rapid boil and not a mere simmer in order to activate. If using veg. gelatin or agar agar, dissolve it when the cream reaches the boiling point. Then remove from heat.
- Cool the cream mixture slightly, then add the Irish cream and stir well. If hot the Irish cream may coagulate and curdle.
- Grease the ramekins (or anything that you are going to serve the panna cotta) and carefully pour in the mixture.
- If you’re going to serve the panna cotta in something that you won’t be inverting onto a plate, then there’s no need to grease it. Let the panna cotta set in the fridge for at least 2 hours or till set.
Caramel coffee sauce
- Combine sugar and water in a saucepan. Stir over medium heat until sugar dissolves.
- Increase heat to medium-high and boil occasionally swirling pan (without stirring) until caramel is deep amber color for about 10 minutes.
- Stir the coffee or mixture into saucepan with caramel (mixture will bubble vigorously, keep away). Stir until caramel dissolves, about 2 minutes. Stir in butter.
- Cool slightly. Can be made a week ahead and warmed slightly before use.
- Pour a layer of coffee caramel sauce on top of each panna cotta carefully smoothing it out evenly on top.
- Take care not to disturb the top of the panna cotta.
- Return the panna cotta to the fridge for at least 1 hour more before serving to allow the caramel to firm up.
Serve with fresh mint leaves on top. It was a double delight for the coffee lover at home 🙂 Enjoy!
Dublin 12, Ireland was my address for almost half a decade. That’s one of the reasons I like Irish Cream or anything Irish ♣