Chocolate And Bailey'S Panna Cotta
- 2 gelatin sheets
- 1 1/4 cups mascarpone cheese
- milk 18 cl.
- 6 2/3 tablespoons caster sugar
- Bailey's Irish Cream 6 cl.
- 3 13/16 tablespoons dark chocolate
- Chocolate Panna Cotta Preparation:
- Soften 1 gelatin sheet in cold water.
- In a saucepan, heat 6 centiliters of milk with 10 grams of sugar and 30 grams of chocolate.
- Without boiling, stir until the chocolate is melted. Stir in the gelatin and add 40 grams of mascarpone and whisk.
- If necessary turn on low heat so the mascarpone is melted.
- Pour the mixture into small glasses.
- If you want the diagonal effect, place the glasses in egg cartons on a tilt.
- Store in a cool place.
- Bailey's Panna Cotta Preparation:
- Soften 1 gelatin sheet in cold water.
- In a saucepan, heat 12 centiliters of milk with 40 grams of sugar.
- Remove from heat, and add the softened gelatin. Mix well.
- Stir in 120 gr. of mascarpone. Whisk to melt the mascarpone.
- Add the Bailey's and let the mixture stand for 15 minutes.
- Add 10 grams of chocolate, cut in pieces. Stir until the chocolate melts.
- Pour the mixture over the chocolate panna cotta.
- Refrigerate overnight.
- To serve, sprinkle with grated chocolate.
gelatin sheets, mascarpone cheese, milk, caster sugar, baileys irish cream, chocolate
Taken from www.yummly.com/recipe/Chocolate-and-Bailey_s-Panna-Cotta-2043973 (may not work)