Bailey’s Panacotta

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A deliciously boozy twist to a favorite sweet treat

prep time

25 mins

cook time

40 minutes + cooling time

serves

6 - 8

Tags: Dessert, Indian fusion, Vegetarian

Panacotta

300 ml heavy cream
100 ml milk
100 ml Bailey's Irish Cream
60 g sugar
2 tsp gelatine
2 tbsp water

Chocolate Ganache

300 gm dark chocolate
200 gm whipping cream

For Bailey’s Cream

Put whipping cream and milk and sugar in a pot
Bring it to a simmer
Bloom the gelatine in water, then add to the pot
Let it cool for 2 minutes
Add 100 ml of Bailey's Irish Cream, mix everything until smooth
Strain the whole mixture, pour it in shot glasses
Set aside
Meanwhile, make the chocolate sauce

For Chocolate Sauce

Bring cream to a simmer in a pot
Remove from heat, add the dark chocolate, and mix till smooth
Set aside till it cools down

Finishing Up

Pour the sauce on top of the pannacotta
Refrigerate until it sets - for a minimum of 4 hours, recommended overnight
Serve chilled

Panacotta, Italian for “cooked cream”, is a delicious, custard-like preparation made of cream and moulded with gelatine. A favourite as much in Italy as in the rest of the world, pannacotta is easily infused with fresh fruit, flavours like vanilla and caramel, and liqueurs to make it an irresistible end to a meal.

We love pannacotta because it’s easy to whip up 3-4 days in advance, and stays just as fresh! Our version uses the decadent Bailey’s to bring in two more crowd-pleasers to the palate – chocolate and alcohol!

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Protein	4%	13 kcal
Fat	50%	148 kcal
Carbohydrates	45%	134 kcal

Factoid

Panacotta is born of an interesting bit of resourcefulness. In Piedmont, where Panacotta is said to have originated, folks used boiled fish bones in place of gelatine to set the cream - gelatine was too expensive for most people at the time!

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