It’s been such a long time since I posted regularly, and I miss it. I haven’t posted for so long primarily because of the few times I have baked, the results have not been such that I would like to post them on the blog, and also because I just haven’t baked for a while! Call it health-conscious, lazy, what you will – it just hasn’t happened!
However, I’m going to make a real concerted effort to start posting again, primarily bled goods, but also other recipes that I’ve tried. We are making a real effort to eat healthily and cheaply at the moment and this will hopefully start to chronicle this.
To start with, here is a delicious, impressive but surprisingly simple to make dessert which will impress any diner guests you may have coming over. A layered panna cotta, one flavoured with Bailey’s (Irish Cream Liqueur), the second with dark chocolate, topped with a sweetened mascarpone cream and blueberries. Panna cotta can seem quite intimidating, but I assure you, it is so simple and can be prepared ahead of time for stunning results.
I have prepared individual dishes here, but this could also work well as a larger dessert, just be aware it may take longer to set.
Bailey’s Panna Cotta:
- 300ml double cream
- 150ml Baileys/Irish Cream Liqueur
- 1 sachet of Gelatine, dissolved in 8 tbsp hot water (I used Dr Oetker – see your chosen brand for specific details about amounts if different)
Chocolate Ganache Panna Cotta:
- 150ml Double cream
- 1/2 sachet of gelatine, dissolved in 8 tbsp water
- 75g dark chocolate, chopped
- 300g mascarpone cheese
- 4 tbsp icing sugar
- Grated dark chocolate
- 6 crushed amaretti biscuits
- Blueberries, to decorate
Make the Bailey’s Panna Cotta by putting the cream, dissolved gelatine and baileys in a small pan over a medium heat, and bring to the boil (stirring constantly). Pour into 6 small serving dishes and leave to set in the fridge for an hour.
Once the hour is up, add the second lot of cream, gelatine and chopped chocolate to a small pan and heat until the chocolate is melted and the mixture is just coming to the boil. Remove from the heat and allow to cool for 2 minutes, before pouring onto the cooled dishes. Return to the refrigerator until completely set.
Before serving, beat the icing sugar and mascarpone cheese until thick and fluffy, adding in a little vanilla if desired. Spoon into a piping bag and pipe a swirl onto the top of each dish, garnishing with some crushed amaretti biscuits, blueberries and grated dark chocolate.