It 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:
- 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.