BAILEYS Panna Cotta
6+ Hours | Serves 4
Panna Cotta
2¼ cups Heavy Whipping Cream
3 Tbsp BAILEYS® Irish Cream
½ cup Granulated Sugar
1 Vanilla Bean Split or 1½ tsp Vanilla Extract
1, ¼ oz Packet Powdered Gelatin Plus ¼ cup Cold Water
Strawberries
10-12 Medium-Sized Strawberries
2 Tbsp Granulated Sugar
½ tsp Vanilla Extract
Juice from Half of a Lemon
Sprinkle the gelatin evenly over the cold water. Allow to bloom for five minutes.
Combine the heavy cream, sugar and BAILEYS® in a medium-sized saucepan. Scrape the inside of the vanilla bean halves and add to the pan. Add the vanilla bean pods as well. Gently whisk to distribute the vanilla bean. Heat to approximately 190 degrees. You do not want the cream to boil.
Remove the pan from the heat. Remove and discard the vanilla bean pods. Add the gelatin and whisk into the hot cream until completely dissolved. You might need to put the pan back on low heat to dissolve the gelatin.
Evenly distribute the liquid into panna cotta molds. Cover and refrigerate for at least 6 hours.
To prepare the strawberries, combine all ingredients in a bowl and mix together. Cover and refrigerate for at least 30 minutes.
To remove the panna cotta from the molds, very gently run a knife around the edge of the panna cotta. Rest the mold in a bowl of hot water for 5-10 seconds. Turn the mold over on a plate. You might need to use a knife to release the panna cotta.
(Optional) Drizzle the plate with some chocolate sauce.
Top the panna cotta with the macerated strawberries.
Panna Cotta
2¼ cups Heavy Whipping Cream
3 Tbsp BAILEYS® Irish Cream
½ cup Granulated Sugar
1 Vanilla Bean Split or 1½ tsp Vanilla Extract
1, ¼ oz Packet Powdered Gelatin Plus ¼ cup Cold Water
Strawberries
10-12 Medium-Sized Strawberries
2 Tbsp Granulated Sugar
½ tsp Vanilla Extract
Juice from Half of a Lemon
Sprinkle the gelatin evenly over the cold water. Allow to bloom for five minutes.
Combine the heavy cream, sugar and BAILEYS® in a medium-sized saucepan. Scrape the inside of the vanilla bean halves and add to the pan. Add the vanilla bean pods as well. Gently whisk to distribute the vanilla bean. Heat to approximately 190 degrees. You do not want the cream to boil.
Remove the pan from the heat. Remove and discard the vanilla bean pods. Add the gelatin and whisk into the hot cream until completely dissolved. You might need to put the pan back on low heat to dissolve the gelatin.
Evenly distribute the liquid into panna cotta molds. Cover and refrigerate for at least 6 hours.
To prepare the strawberries, combine all ingredients in a bowl and mix together. Cover and refrigerate for at least 30 minutes.
To remove the panna cotta from the molds, very gently run a knife around the edge of the panna cotta. Rest the mold in a bowl of hot water for 5-10 seconds. Turn the mold over on a plate. You might need to use a knife to release the panna cotta.
(Optional) Drizzle the plate with some chocolate sauce.
Top the panna cotta with the macerated strawberries.
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