Panna cotta: Mocha-mint Irish cream

20 Feb

Clearly, if you’re going to be making four kinds of panna cotta in one go, you will be needing to make more than one that includes some sort of spirit.

Based on the classic Irish cream and coffee, this variation uses chopped, espresso-flavored chocolate (one of many tastes from my new organic market — read: walking distance from my house — chocolate obsession, Green & Black’s chocolate bars), Bailey’s Irish cream and fresh mint leaves.

Again, it is based on the Basic Panna Cotta recipe, outlined in Panna Cotta bonanza. Keep with the clicking for the Mocha-mint recipe.

Mocha-mint Irish cream panna cotta:

3/4 cup heavy cream

1/4 cup Bailey’s Irish cream

fresh mint leaves, torn (about 15 of them)

1/3 cup whole milk

1 tsp unflavored gelatin

4 tsp sugar

1 tbsp honey

1/4 tsp vanilla

pinch of kosher salt

1/2 bar Green & Black’s organic espresso chocolate, 67%, chopped

1) Put the heavy cream and Irish cream in a saucepan and place over low heat. Add the torn mint leaves and whisk to combine. Allow the cream to infuse for about 25 minutes (whisk occasionally, never letting it boil). Remove from heat and strain into a glass bowl.

2) Pour the 1/3 cup whole milk into a different saucepan. Sprinkle the gelatin over the milk and let it sit for 5 minutes to bloom.

3) Place the milk mixture over low heat and cook for about 5 minutes, until the gelatin is dissolved.

4) Add the cream mixture, sugar, honey, vanilla and salt. Let the mix cook for about 5 minutes, being careful that it doesn’t start to boil. Remove from heat and whisk in the chopped espresso chocolate until the cream is smooth.

5) Remove the cream mixture from heat and pour into a measuring cup. Pour into mini cupcake cups in a mini-cupcake pan (the panna cotta is very rich, so smaller portions can be more user-friendly).

6) Place the pan in the fridge and let it sit for at least two hours, or until set (longer if using larger containers). To turn the cups out onto a plate, run a butter knife around the edge of the baking cup, and flip it onto a plate. If you’re in a rush, or are turning all the cups out at once, throw them in the freezer for 10 minutes before you turn.

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2 Responses to “Panna cotta: Mocha-mint Irish cream”

  1. Hannah Bardolph February 20, 2011 at 9:48 am #

    i heart trying new chocolate bars. every time i see an exciting flavor i’m like *snatch*. they’re always snacks, though. never make it into anything.

Trackbacks/Pingbacks

  1. Panna cotta bonanza « charitydinner - February 20, 2011

    […] Panna cotta: Mocha-mint Irish cream […]

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