Irish cream Panna Cotta topped with Caramel Coffee Sauce

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

Serves 2

Panna Cotta

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

Method

Panna cotta

  • 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 ♣

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7 thoughts on “Irish cream Panna Cotta topped with Caramel Coffee Sauce

  1. meena

    Doesn’t the panna cotta need any sugar? What if I do not want the coffee sauce and substitute it wit just chocolate shavings…

    Reply
    1. Cheryl Post author

      Not if you use Irish cream. If you have tasted Bailey’s before, you’d have figured out how sweet it is neat. Paired with caramel coffee sauce which is sweet as well, more sugar was not necessary. That’s how we like it. If you decide not to go for the coffee caramel sauce, you may add 1/4 cup sugar to the panna cotta to make it sweeter.

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