Baileys Panna Cotta
Recipes for Home and Restaurant
by Nadine Lloyd
2½ teaspoons gelatine powder
220ml (0.5pt) full cream milk
600ml (1.3pt) thickened cream
1 teaspoon vanilla extract
¼ cup caster sugar
¼ teaspoon ground cinnamon
2 tablespoons Baileys Irish Cream
1 teaspoon corn flour
2 teaspoons water
1 cup full cream milk
80g (2.8oz) butter
¼ cup Baileys Irish Cream
¾ cup caster sugar
Using olive oil, smoothly grease 8 panna cotta moulds.
Add the gelatine and 1 tablespoon cold water to a mixing jug.
Mix to a paste and set aside.
In a medium-sized saucepan, whisk the milk, cream, vanilla, sugar, and cinnamon, over low heat, for about 5 minutes, then bring the temperature up to medium.
Continue to whisk until steam comes off the top of the cream. (Do not let the mixture boil)
Remove the cream from the heat and add the Baileys.
Place the jug with the gelatine into a metal bowl half filled with boiling water.
Stir until the gelatine turns to liquid.
Pour the gelatine into the warm cream mixture and whisk for a further one (1) minute.
Allow the cream mixture to cool for about 5 minutes, then pour into a jug.
Place the moulds onto a tray, and fill each mould to the top with the cream mixture.
Set in the fridge for about 4-6 hours, or preferably, overnight.
Using a cup, mix the corn flour with 2 teaspoons water to create a liquid.
Add the milk, butter, baileys, sugar, and cornflour liquid to a small saucepan.
Stir over medium heat until it begins to boil.
Reduce the heat and simmer for five minutes, or until the mixture thickens.
Set aside to cool.
Carefully turn each panna cotta out onto serving plates.
Serve with the sauce.