If you can make jello, you can make this upscale dessert.
Becky Low shares how to make a St. Patty’s Day treat.
Irish Cream Panna Cotta With Chocolate Ganache
1 ½ cups heavy whipping cream
1 ½ teaspoons unflavored gelatin
1 cup Irish Cream, divided*
1 teaspoon vanilla
5 ounces chocolate chips or chocolate (about ¾ cup)
Fresh red raspberries, optional garnish
Fresh mint leaves, optional garnish
Place ½-cup cream in a microwave safe cup and sprinkle with gelatin. Allow to stand 1-2 minutes or until gelatin is softened. Microwave approximately 25 seconds, stir and repeat in 10 second intervals until gelatin is completely dissolved.
Place 1-cup whipping cream and ½-cup Irish Cream in microwave safe bowl. Microwave approximately 1-2 minutes until warm. Stir in vanilla and softened gelatin. Pour mixture equally into 4-oz ramekins or small dessert bowls.
Place chopped chocolate or chocolate chips in bowl. Heat remaining ½-cup Irish Cream until almost a boil; pour hot liquid over chocolate. Stir until chocolate is completely melted and smooth. Pour chocolate equally over set Panna Cotta. Return to refrigerator and chill until ready to serve. Garnish with optional fresh berries and a mint leaf.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
Cover and chill until set, 2-4 hours.
Serves 4-8, depending on ramekin size.