Who doesn’t love a nip of Baileys? Now imagine the luscious taste of Baileys in a creamy, smooth pannacotta? This restaurant favourite is easier to make than you think.
1.2 litres of cream
2 vanilla pods
1 lemon (finely zested)
5 leaves of gelatine
150mls Baileys with a touch of coffee
100gm icing sugar
Chocolate coated coffee beans
Sprigs of mint
• Pour 900mls of the double cream into a small pot, stir in the vanilla pods and lemon zest. Then simmer until reduced by a quarter. Keep warm.
• Soak the gelatine in the Baileys with a touch of coffee until soft. Then warm the Baileys until the gelatine is dissolved. Stir into the reduced cream mixture. Pass through a sieve into a bowl and chill over ice until thickened but not set.
• Lightly whip the remaining double cream with the icing sugar. Fold this mixture into the thickened cream and Baileys mixture. Divide between eight cappuccino cups (about 150mls) and leave to set about 2 hours.
• To serve, dip each mould into hot water to loosen the pannacotta then turn each out on to a plate and top with three chocolate coated coffee beans, drizzled Baileys original and garnish with a sprig of mint.
What’s your favourite dessert?