Tuesday, March 19, 2013

Irish Cream Pannacotta with an Irish Coffee Chocolate Ganache and Nut Sprinkles - Spiked Challenge

I love the Spiked Challenge organised by Carrie and Julie. It's such a great opportunity to buy alcohol....create in the kitchen. My first entry was appreciated by family, friends and the judges. I can't believe I came first with my Champagne Cheesecake recipe!
The recipe today, I have to confess came about after a disaster with my original dish. I had wanted to make a sweet ravioli, but after 3 hours of trying, and getting nothing better than a tasty filling with some leathery chocolate pasta, I stopped! An expensive experiment, but none-the-less, my prior intrigue about it has now been satisfied, or unsatisfied depending on which way you look at it.

It was a case of looking through my cupboards to see what I had left for this one and I couldn't be more happy with the results. Dessert fate! Don't you just love it!

Irish Cream Pannacotta (Makes 4)
80g caster sugar
220ml cream (preferably double - I had single)
100ml milk
75ml of Irish Cream
4 sheets of gelatin (or the vege stuff)

1. Soak gelatin for 5 minutes in cold water.
2. Put cream, milk, Irish Cream and sugar into a pan and heat on a low heat. Do not boil.
3. When very hot, add the gelatin until dissolved.
4. Lightly grease your mould and then pour in the mixture. Leave to set, overnight if possible, and for at least 4 hours.

On top of the pannacotta, I have a dark rich ganache which will bring an Irish coffee flavour to the dish.

Irish Coffee and Chocolate Ganache (A rich, dense, chocolate mixture that sets into smooth deliciousness!)
150g dark chocolate
100ml of pouring cream
60ml Irish Cream
A spoon of instant coffee

1. Gently heat the cream and then mix in the coffee until dissolved.
2. Add the broken chocolate into a bowl and pour in the cream, gently whisk until the chocolate is melted. You might need to place it over a pan of hot water to help it along. Just avoid getting water in the mixture.
3. When totally melted, take it off the heat and stir in the Irish Cream.
4. Chill the mixture until it is thick enough to spoon.

Nut Crunch Topping (important for texture):
Nuts of your choice!
Sugar ( I measure by eye!)

1. Toast the nuts lightly in a dry pan or in the oven. Make sure they do not burn!
2. Pour sugar into a pan. On a low heat melt the sugar until a clear caramel is formed.
3. Add the toasted nuts and coat in the sugar.
4. Pour onto baking paper. Leave to cool.
5. Bash up and sprinkle over finished dessert. Store in an airtight jar if you want to keep the topping for further desserts of if you are like me, watch your teeth as you eat the rest.
I have to say, after a day of marking, this dessert was a decadent compensation for having to work pretty hard on a Sunday! It is not something you can drive or exercise after though and I am quite sure that it is anti-every diet out there....but what dessert worth eating isn't?
I hope you like my entry this time and get a chance to try out the recipe!
A belated Happy St Patrick's Day and a big thank you to Carrie and Julie for letting me experiment with my cooking again.
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Cocalores said...

Can you send me a bowl of it via e-mail? I'm already drooling over it and I definitely need it today! ;-)


Cocalores said...

Can you send me a bowl of it via e-mail? I'm already drooling over it and I definitely need it today! ;-)


Megan Colwell said...

Oh my goodness that looks like heaven! I never need a reason to buy alcohol :) haha.

The Nautical Owl

ifs ands Butts said...

um are you joking... YUM!!

Lynn Huntley said...

This looks heavenly~ Have a great week~Lynn @ Turnips 2 Tangerines~

Laura said...

That looks AMAZING. I need to go try it immediately!!!

FrugalFoodieMama said...

You always come up with amazingly creative recipes- must be the whole British thing. ;)

Thank you for entering the Spiked! Irish Cream Recipe Challenge & good luck!

Julie said...

Wow, the is awesome! I love your creative recipes, Rosie! Are you sure you don't want to become a food blogger? ;)

Thanks for participating in the Spiked! Challenge. :)


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