Classic Panna Cotta takes on a delightful Irish twist for St Paddy's Day. Add a little Irish Cream for luck, and you have a smooth and creamy dessert to top off traditional corned beef and cabbage dinner.
Watch this recipe on KSL's Studio 5
Yields: 6 servings
1 ½ cups heavy whipping cream
1 ½ teaspoons unflavored gelatin
1 cup Irish Cream, divided*
1 teaspoon vanilla
5 ounces chocolate chips or chocolate (about ¾-1 cup)
Fresh red raspberries, optional garnish
Fresh mint leaves, optional garnish
Place ½-cup cream in a microwave safe cup and sprinkle with gelatin. Allow to stand 1-2 minutes or until gelatin is softened. Microwave approximately 25 seconds, stir and repeat in 10 second intervals until gelatin is completely dissolved.
Place 1-cup whipping cream and ½-cup Irish Cream in microwave safe bowl. Microwave approximately 1-2 minutes until warm. Stir in vanilla and softened gelatin. Pour mixture equally into 4-oz ramekins or small dessert bowls.
Cover and chill until set, 2-4 hours.
Place chopped chocolate or chocolate chips in bowl. Heat remaining ½-cup Irish Cream (or cream**) until almost a boil; pour hot over chocolate. Stir until chocolate is completely melted and smooth. Pour chocolate equally over set Panna Cotta. Return to refrigerator and chill until ready to serve. Garnish with optional fresh berries and a mint leaf.
* Non-Alcoholic versions of Irish Cream is found in the coffee creamer section of the grocery store. Irish Cream is traditionally made with Irish Whiskey, sweetened condensed milk, heavy cream, a little chocolate syrup and instant coffee.
** Ganache is traditionally made using cream or half and half. Irish Cream to this recipe results in more of a chocolate syrup. If you substitute the 1/2-cup Irish Cream for 1/2-cup whipping cream the resulting ganache will set. Flavor is not much different.