Easy Kahlua Panna Cotta
Today was a big first for me - my first food photo shoot with a photographer OTHER than my husband. Between being SUPER Type-A, kinda OCD, and opinionated on the best of days... I was pretty stressed out going into it.
I'm kinda spoiled, having a photographer in-house, and never having to worry about the logistics of bringing a hot-out-of-the-oven upside down cake to the other side of the city, preferably to be shot while fairly warm, and fresh! The basement studio is just SO much more convenient, LOL!
Anyway, I managed to behave myself, not contributing ANY opinions, barking NO orders, and managing not to go totally "Rain Man" in the process!
I'm very much looking forward to seeing the results when the magazine comes out next month! Right now, I'm enjoying one of the best parts of doing this shoot - leftovers of the yummy Kahlua panna cotta I made for the shoot!
This dessert is not only ridiculously creamy and delicious, it's probably the easiest dessert ever. It takes about 5 minutes of work, and the results are just spectacular. Give it a try!
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
Kahlua Panna Cotta
1 ½ tsp Unflavored gelatin powder
3 Tbsp Cold water
½ cup Milk
1 cup Heavy cream
½ cup Sugar
¼ cup Kahlua
½ cup Sour cream
Sprinkle the gelatin over the cold water in a small bowl and let absorb for five minutes.
Combine milk, heavy cream, and sugar in a saucepan. Heat to just to a simmer, stirring occasionally. Do not let it come to boil! Meanwhile, microwave the gelatin for about 15 seconds, or until it's melted.
Once the milk mixture has come to a simmer, remove it from the heat. Whisk in the gelatin until fully incorporated, and the mixture is smooth. Add Kahlua and sour cream, whisking once again till fully incorporated and smooth. Pour into four greased ramekins or custard cups. Chill for at least 2 hours until set.
Almost any liqueur will work with this recipe - experiment with your favorites!
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