ThermoFun – Baileys and Chocolate Pannacotta Recipe
ThermoFun | making decadent food at home | Recipes |
ThermoFun | making decadent food at home | Recipes |
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 tsp gelatine dissolved in ¼ cup warm water 50g raw sugar 500g thickened cream 150g Baileys Irish Cream 1 tsp vanilla paste Chocolate Ganache 100g thickened cream 100g milk or dark Chocolate in pieces 25g butter Method
  • 2 tsp gelatine powder in ¼ cup of warm water and set aside. Mill 50g raw sugar 10 sec / speed 10. Add to the sugar, 500g cream, 150g Baileys Irish Cream and 1 tsp vanilla paste 5 mins / 50° / speed 2. Add the dissolved gelatine and mix 30 sec / speed 2. Pour into 6 dessert glasses and refrigerate for minimum 3-4 hrs until set. Once set, make the chocolate topping. Add chocolate to the bowl and grate 4 sec / speed 7. Add to the chocolate the 100g cream and 25g butter 2 mins / 50° / speed 2. Scrape down chocolate from the sides of the bowl and repeat 2 mins / 50° / speed 2. Pour a small amount onto the top of each set Pannacotta dessert cup. Let the chocolate set in the fridge for a minimum 30 mins Serve with shaved white chocolate sprinkled on top and or fresh berries.Notes



Log in or Register to write a comment.