Celebrate St Patricks Day this year with these rich and lucscious Irish Coffee panna cottas. Irish coffees always brings make memory of the empty Irish coffee glasses sitting on the kitchen bench the day after my parents had guests over. I always thought they were a mystical drink. That is, until I got older and realised it was just a boozed coffee for after a meal. These panna cottas are the beautiful combination of rich but light and luscious. Perfect for these sticky days. The green sprinkles are a nod towards the upcoming St Patricks Day. They’re called Luck of the Irish and can be bought from here. If you’re not feeling green, adorn the tops with chocolate covered coffee beans for an extra caffeine hit!
Panna cottas are not tricky to make though they seem to be deemed restaurant food in most kitchens. These are the best little desserts to make when entertaining! They are simple, yet elegant to serve to guests. Make them the day before and leave in the fridge to set. Everyone will be so very impressed. I would recommend sprinkling just before serving, so let the panna cottas come to room temperature for a few minutes before garnishing away.
St Patricks Day is a big day in my family. My father is Irish, born in County Fermanagh. I did Irish Dancing growing up, so the day was always packed with performances, friends and family. These days it is still packed with dancing, songs, friends and family in the annual celebration at the Auckland Irish Society. It’s the only place to be for a traditional St Patricks Day.
Ingredients
- 400ml cream
- 300ml milk
- 1/3 cup brown sugar
- 2 ½ tbsp instant coffee granules
- 120gm dark chocolate chopped
- 15gm gelatine powder
- 120mls cream
- 80ml Irish whisky
- Sprinkles to serve
Instructions
Put the cream, milk, sugar, and instant coffee granules into a saucepan and bring to a simmer over a gentle heat, simmer, stirring for 5 minutes until the sugar is dissolved. Add half of the chocolate pieces, then take off the heat. Leave to sit for one minute then whisk to incorporate the chocolate. Add the gelatin to the cream mixture and whisk until the gelatine has completely dissolved. Pour the panna cotta into desired serving glasses and place in the fridge to set up for at least 6 hours or over night.
In a small saucepan, heat the second measure of cream. Add the chocolate and mix together until completely smooth like a sauce. Leave to cool and then stir through the whiskey. Place back in the fridge to set for at least half an hour.
When ready to serve, bring the panna cotta to room temperature for a few minutes and add sprinkles!
