Panna Cotta with Baileys
6 servings
60 minutes
Panna cotta with Baileys is a refined blend of creamy dessert with a delicate coffee liqueur note that adds special elegance. This exquisite dessert hails from Italian cuisine, where panna cotta is valued for its velvety texture and subtle, rich flavor. The classic recipe is enhanced with espresso and Irish liqueur Baileys, creating a harmonious duet of creamy softness and deep coffee tones. Perfect for a romantic dinner or cozy evening when you want to indulge in something special. Served in an original format with slanted layers that create a visual effect of sophistication. Each spoonful is a gentle touch to sweet delight, leaving a lasting aftertaste of bliss.
1
Pour half of the gelatin with cold water and let it sit for 5 minutes.
- Leaf (sheet) gelatine: 6 pieces
2
Pour half of the cream into a saucepan, add half of the sugar, and bring the mixture to a boil. Remove from heat.
- Whipping cream 33%: 800 ml
- Sugar: 300 g
3
Slightly squeeze out the water from the soaked gelatin and add it to the hot cream. Mix well until the gelatin dissolves.
- Leaf (sheet) gelatine: 6 pieces
4
Strain the cream through a sieve to remove any possible gelatin lumps.
5
Add strained espresso to them. Place the serving glasses at an angle in any suitable container so that they are secured. Pour in the coffee cream and send to the refrigerator until set.
- Espresso: 50 g
6
Heat the remaining cream with the remaining sugar, add the soaked gelatin, strain it, and pour in the liqueur.
- Whipping cream 33%: 800 ml
- Sugar: 300 g
- Leaf (sheet) gelatine: 6 pieces
- Baileys Irish Cream: 30 ml
7
When the first half of the panna cotta sets, place the glasses on the table and pour in the cream with liqueur. Put in the refrigerator until set.
- Whipping cream 33%: 800 ml
- Baileys Irish Cream: 30 ml