Baileys and Chocolate Pannacotta
2 tsp gelatine dissolved in 1/4 cup warm water
50g raw sugar
500g thickened cream
150g Baileys Irish Cream
1 tsp vanilla paste
100g thickened cream
100g milk or dark chocolate pieces
DirectionsDissolve gelatine powder in warm water and set aside.
Mill raw sugar 10 sec / speed 10.
Add cream, Baileys and vanilla paste and cook 5 mins / 50°C / speed 2.
Add gelatine and mix 30 sec / speed 2.
Pour into 6 dessert glasses and refrigerate 3-4 hours until set (before adding ganache).
Add chocolate to TM bowl and grate 4 sec / speed 7.
Add cream and butter and cook 2 mins / 50°C / speed 2. Scrape sides and repeat 2 mins / 50°C / speed 2.
Pour a small amount on top of each glass.
Let chocolate set in fridge for at least 30 mins.
Serve with grated white chocolate or and/or fresh berries.
NotesI used 110g Cream Whisky
It does leave some gelatine in the base, perhaps allow it to cool a bit before adding, although the final cups are set right so prob doesn't matter.
I have used 125g melted Choc instead of whiskey and vanilla. Have also added dissolved coffee to taste as another variation.
1 batch makes 7 mini wave bowls.