Serve Irish Cream Panna Cotta, topped with strawberries and pretty edible flowers, as a delightfully creamy dessert to conclude a lovely afternoon tea. Irish Cream Panna Cotta pictured with Brownies with Plum Buttercream.
Irish Cream Panna Cotta
Serves: 8 (3-ounce)
Ingredients
- ⅔ cup half-and-half, divided
- 1¾ teaspoons unflavored gelatin
- ½ cup strawberry fruit spread
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1⅓ cups heavy whipping cream
- 1 tablespoon Irish cream liqueur
- 1 teaspoon vanilla extract
- Garnish: finely diced strawberries and edible flowers*
Instructions
- Place ⅓ cup half-and-half in a wide medium bowl. Sprinkle gelatin evenly over half-and-half. Let stand until gelatin granules are moistened, 30 to 35 minutes. (Top of gelatin mixture will appear wrinkled.)
- Place 8 (3-ounce) glasses on a rimmed baking sheet.
- Place strawberry spread in the container of a blender or a small food processor, and purée until smooth. Spoon 1 tablespoon strawberry purée into each prepared glass. Freeze for 30 to 45 minutes.
- In a medium saucepan, cook remaining ⅓ cup half-and-half over low heat, stirring often, until steaming. Whisk in gelatin mixture. Continue to cook over low heat, whisking frequently, until gelatin completely dissolves, 2 to 5 minutes, removing saucepan from heat, if needed, to prevent mixture from simmering or boiling. (Mixture should feel smooth when rubbed between fingers.)
- Add sugar and salt to half-and-half mixture, stirring well. Cook over low heat, stirring frequently, until sugar and salt dissolve, 2 to 3 minutes, removing saucepan from heat, if needed, to prevent mixture from simmering or boiling. (Mixture should feel smooth when rubbed between fingers.) Remove from heat. Whisk in whipping cream, liqueur, and vanilla extract.
- Fill a large bowl with ice water.
- Using a fine-mesh sieve, strain cream mixture into a medium metal bowl. To cool cream mixture, place metal bowl over prepared ice bath, stirring until cream mixture reaches room temperature (70°).
- Divide cooled mixture evenly among prepared serving glasses (approximately ¼ cup mixture per glass). Refrigerate, uncovered, for at least 4 hours, or until desired firmness is achieved.
- Just before serving, top with strawberries and edible flowers, if desired.
Notes
* We used Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.
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