Mains · Finnish

Baileys Panna Cotta

Name: Baileys Panna Cotta
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 2 gelatine sheets; 2 carton whipping cream 2 dl each; 1 dl sugar; 1 dl Baileys Irish Cream liqueur; 2 Elise candied sugar cookies (speculoos), crumbled; 0.5 carton caramel sauce 2 dl each; 25 g cashew nuts

The classic Italian dessert, panna cotta, is now flavored with creamy Baileys liqueur. Candied sugar cookie crumbs and caramel sauce put the finishing touches on this treat.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Submerge the gelatine sheets in cold water to soften for about 10 minutes.
2
Measure the cream and sugar into a saucepan. Let the mixture simmer gently for 5 minutes, but do not boil vigorously. Remove from the heat.
3
Squeeze the excess water from the gelatine sheets and dissolve them into the hot cream mixture. Stir in the Baileys.
4
Portion the panna cotta into small dessert bowls or cups. Cover the portions with plastic wrap and place in the refrigerator to set for at least 4 hours. The panna cotta should remain softly wobbly.
5
Just before serving, garnish with caramel sauce, crumbled candied sugar cookies, and slightly chopped cashew nuts.