The home bar needs some movement; we need to clear some room for the new bottles we will no doubt gather over the Christmas period. We are not alcoholics, honest! But as we enjoy having friends over for dinner regularly, with good food, always comes alcohol! We have boxes of our favourite bottles of wine, a case of 2 of Norman cider, spirits (top shelf, as well as the more obscure) and a selection of craft beers in the fridge. This is a very difficult home to live in, especially when you are having a period of not drinking. It’s literally everywhere you look, taunting you!
Stockpiling alcohol is a learned habit, but lets call it a family tradition! There’s enough booze in my mum’s house to keep the whole of her local community tipsy for at least 2 years. This is how I come to have 2 litre bottles of Baileys sitting there, just waiting to be drunk! My mum brought a litre over as a gift (remembering that I used to enjoy a small glass, back in the 90’s), then on her next visit I was gifted another bottle!
For me Bailey’s is something which is best enjoyed in the run up to Christmas. Since the festive season is nearly upon us, I am going to share with you a couple of my favourite Baileys recipes. Starting with this little beauty….Baileys and coffee panna cotta – with salted caramel sauce. I don’t even like coffee, but in this dessert it seems to work really well. The bitterness of the coffee grounds seem to balance out the sweetness of the Baileys quite nicely. Topped with toasted, desiccated coconut and drizzled with salted caramel sauce, it’s always a big hit! Ensure you make this dessert the day before you want to eat it, to give it time to set properly.
The jelly like texture of panna cotta comes about because of the use of gelatin. As gelatin is a product made from animal collagen, strictly speaking this dessert is not suitable for vegetarians. I have never been that strict luckily and I only really found out what gelatin was after about a decade long love affair with pick ‘n’ mix! If you are making this dessert for a strict vegetarian, it’s worth looking into veggie friendly alternatives to the gelatin sheets we use here.
500ml double cream
2 tbsp sugar
3 gelatin sheets
desiccated coconut, toasted
2 tsp coffee (soluble)
Combine the cream, Baileys, sugar and coffee in a saucepan and warm over a medium heat for about 10 mins. Remove from the heat.
Submerge the gelatin sheets into a bowl of cold water. Leave the sheets for around 10 minutes, then take them out and squeeze out the excess water.
Add the gelatin to the Baileys cream mixture and stir until the gelatin dissolves.
Pour the panna cotta into small dessert glasses or bowls, only filling them to about 1.5cm from the top of the glass. Put them into the fridge to set, preferably overnight.
Tip the coconut into a dry pan and gently toast, until it’s a golden brown colour.
Make the salted caramel sauce.
To serve, pour some salted caramel sauce on top of the panna cotta and add a layer of toasted coconut. Delicious!
Also try our Baileys Truffles.