Irish Cream Pannacotta Recipe - Cook with KP. SE3 EP05

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option while milk + cornstarch is budget-friendly.

Irish cream liqueur

🥗Healthier: coffee + cream

💰Cheaper: chocolate syrup + milk

Coffee + cream mimic the flavor profile while being lower in calories.

Oil the sides and bottom of 150 ml ramekins with vegetable oil or canola oil.

In a saucepan, combine 600 ml cream and 50 grams caster sugar over low heat, stirring until sugar dissolves and mixture is heated until steaming.

Remove from heat and stir in 2 teaspoons of vanilla extract.

In a separate bowl, mix 4 tablespoons of Irish cream with 3.5 teaspoons of powdered gelatin and let sit for about 5 minutes.

Heat water in a small saucepan and place the bowl with the Irish cream and gelatin mixture in it to dissolve the gelatin.

Once dissolved, combine the gelatin mixture into the cream and sugar mixture, whisking to combine.

Pour the mixture evenly into the prepared ramekins using a ladle.

Allow to cool to room temperature before refrigerating for about 3 to 4 hours until set.

To unmold, dip the ramekins in hot water briefly to loosen, then invert onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens