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Irish Cream Panna CottaIt was “green food day” at work to celebrate St. Patty’s Day and I needed an excuse to buy some liqueur. I was debating between making a chocolate Guinness cake or a liqueur-flavored panna cotta, which I could tint green to keep with the theme. Then when I started browsing through all of the new liqueurs, I couldn’t decide between plain Irish cream or the salted caramel version. I stuck with the original for this, but bought the other for me. This serves 4-6 using “regular” size serving dishes (ramekin, small mason jar); I made 12 shooters plus two mini-martini glasses.

What you need:

Panna Cotta

  • 2 tbs water
  • 1 1/4-oz packet unflavored gelatin
  • 2 c cream
  • 1/2 c sugar
  • 1 tsp finely ground espresso granules
  • 1/2 c Bailey’s Irish Cream
  • 2 tsp pure vanilla
  • 1/4 tsp sea salt
  • Green food coloring, if desired.


  • 1 c  good-quality semisweet chocolate chips
  • 1/2 c heavy cream
  • 1 tsp finely ground espresso granules (instant coffee)
  • 1/2 tsp sea salt


For this particular batch I used chocolate-covered espresso balls.

What you do:

  • Put 2 tbs water in sm bowl.
  • Sprinkle gelatin over water and let stand 5 min.
  • Heat cream, sugar and espresso in sm saucepan over med heat.
  • Whisk occasionally as sugar dissolves.
  • Remove from heat.
  • Whisk in gelatin mixture until dissolved.
  • Add Bailey’s, vanilla and salt.
  • Add a drop or two of green food coloring, if desired.
  • Gently whisk to incorporate.
  • Place fine-mesh sieve over lg bowl.
  • Pour panna cotta mixture into sieve.
  • Divide into lightly greased serving dishes (ramekins, sm mason jars, shooter glasses, etc.)
  • Bring to room temperature, about an hour.
  • Refrigerate at least one hour.
  • Melt chocolate chips, either in double boiler or in microwave.
  • Whisk in heavy cream, coffee and salt.
  • Stir until smooth and remove from heat.
  • Allow to cool slightly and pour a layer of ganache over panna cotta.
  • Place one espresso chocolate ball, centered, on top of each panna cotta.
  • Return to refrigerator and let set for an hour or two.