Irish Coffee & Chocolate Panna Cotta

One of the best things about living in a different country is discovering new flavours, recipes and the food culture of that city. For Hung, a Vietnamese born, Australian raised woman living in London it was important for her to share her travel stories and recipes influenced by her ethnic background and travel adventures.

Being married to an Irishman, she has a strong connection to Ireland and has been visiting the country for the last ten years. This rich and decadent dessert is inspired by the Irish coffee cocktail but with Baileys Irish cream instead of whiskey. It reminds Hung of her travels in Ireland, evoking memories of the beautiful scenery and friendly people that she met along the way. Maybe it will do the same for you!

You can follow Hung and her story through her blog or through her instagram, @JetandIndigo.

Irish Coffee & Chocolate Panna Cotta

Ingredients:

Irish Coffee Panna Cotta

250ml whole milk

375ml double cream

2 tbsp granulated sugar

100 ml Baileys Irish Cream

1 1/2 tsp gelatin powder

3 tbsp coffee (instant or espresso)

Chocolate Panna Cotta

60ml whole milk

125ml double cream

1 tbsp granulated sugar

1 pinch of salt

1/2 tsp gelatin powder

50g dark chocolate

How to:

Irish Coffee Panna Cotta Layer

Place the milk in a bowl over a bowl of boiled water to warm the milk. Sprinkle the gelatin powder on top and whisk to dissolve the gelatin.

In the meantime, place the double cream, sugar, Baileys and coffee in a saucepan and heat. Ensure the sugar is dissolved. Do not boil this mixture. Once heated take the saucepan off the heat.

Add the milk and gelatin mixture to the saucepan and whisk thoroughly.

Pour the mixture into 4 glasses of choice.

Chill in the fridge for 1 hr or more until set.

Chocolate Panna Cotta Layer

Place the milk in a bowl over a bowl of boiled water to warm the milk. Sprinkle the gelatin powder on top and whisk to dissolve the gelatin.

Place the double cream, sugar, chocolate and salt in a saucepan to heat through, ensuring it does not boil.

Add the milk and gelatin mixture to the saucepan and whisk thoroughly.

Pour the mixture on top of the Irish coffee layer.

Chill in the fridge again for another 1/2 hour or until set.

Assemble with whipped cream and shavings of chocolate.

Notes:

This dessert can be garnished with fresh berries when in season.