Serves 6
275 min
Boozy Irish Coffee Panna Cotta
Recipe GLPR36be056496d1d3
A sophisticated two-layered dessert featuring a rich espresso-spiked coffee panna cotta base topped with a creamy Irish cream liqueur layer. This chilled treat combines the bold flavors of Irish whiskey and coffee with the smooth, elegant texture of panna cotta, finished with a dusting of cocoa powder for a classic Irish coffee experience.
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Ingredients
¼ cup cold water
2 teaspoons powdered gelatin
1 ½ cups half and half
3 tablespoons granulated sugar
⅓ cup Irish whiskey
¼ teaspoon salt
4 teaspoons espresso powder
¾ cup heavy cream, divided
¼ cup Irish cream liqueur
1 teaspoon powdered gelatin
1 tablespoon granulated sugar
⅛ teaspoon salt
Cocoa powder for garnish (optional)
Directions
Pour the cold water into a small bowl and sprinkle 2 teaspoons of powdered gelatin over the surface. Let it sit undisturbed for 5 minutes to bloom.
In a medium saucepan, combine the half and half with 3 tablespoons of granulated sugar. Place over medium-low heat and stir occasionally until the mixture is steaming and very hot, with the sugar completely dissolved. Do not boil.
Remove the saucepan from the heat. Add the bloomed gelatin mixture, Irish whiskey, ¼ teaspoon salt, and espresso powder. Stir continuously until the gelatin has completely dissolved, the espresso powder is fully incorporated, and the mixture is smooth and uniform.
Pour the coffee mixture into 6 dessert glasses or ramekins, filling each about three-quarters full. Transfer to the refrigerator and chill for 1 hour until the layer is softly set but not fully firm.
In a separate small saucepan, combine ¼ cup of the heavy cream with the Irish cream liqueur. Sprinkle 1 teaspoon of powdered gelatin over this mixture and allow it to bloom for 5 minutes.
Add 1 tablespoon of granulated sugar and ⅛ teaspoon of salt to the Irish cream mixture. Stir until combined; the mixture may appear slightly lumpy at this stage.
Heat the Irish cream mixture over medium heat, stirring gently, until it is hot and the gelatin and sugar are completely dissolved. Remove from heat and let cool slightly.
Using an electric mixer or whisk by hand, beat the remaining ½ cup of heavy cream until soft peaks form. Be careful not to overbeat into stiff peaks.
Gently fold the Irish cream mixture into the whipped heavy cream using a spatula until just combined and no streaks remain.
Spoon the Irish cream topping over the chilled coffee layer in each glass, filling to just below the rim. Return the panna cottas to the refrigerator and chill for at least 3 hours, or until the top layer is completely set.
Just before serving, dust the top of each panna cotta lightly with cocoa powder if desired. Serve chilled.
