Double Panna Cotta with Irish Liqueur

Ingredients

• 33% Cream 25 fl oz
• Gelatin 6 pieces
• Sugar 10 oz
• Egg Liqueur 0 fl oz
• Espresso 0 fl oz

Step-by-Step Guide

Step 1

Soak half of the gelatin in cold water and let it sit for 5 minutes.

Step 2

Pour half of the cream into a saucepan, add half of the sugar, and bring the mixture to a boil. Remove from heat.

Step 3

Gently squeeze out the excess water from the softened gelatin and add it to the hot cream. Stir well until the gelatin is completely dissolved.

Step 4

Add the espresso to the cream and strain the mixture through a sieve to eliminate any potential clumps of gelatin and coffee grounds.

Step 5

Tilt the serving glasses in any suitable container to keep them in place. Pour coffee cream into them and place in the refrigerator until set. Strain the cream through a sieve to remove any possible gelatin lumps.

Step 6

Heat the remaining cream with the remaining sugar, then add the soaked gelatin, strain the mixture, and stir in the liqueur. Once the first half of the panna cotta has set, place the glasses on the table and pour in the cream with the liqueur. Refrigerate until fully set.