Baileys salted dark chocolate panna cotta

• Baking & Spices

  • 100 g Dark chocolate
  • 1/2 cup Golden caster sugar
  • 1 Sea salt flakes
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Buttermilk
  • 2 cups Thickened cream

• Desserts

  • 3 tsp Gelatin, powder

• Liquids

  • 1/3 cup Water

• Other

  • ½ cup (125ml Baileys Chocolat Luxe

Found on cookrepublic.com

Ingredients

• 2 cups (500ml) thickened cream
• 1 teaspoon vanilla extract
• ½ cup (120g) golden caster sugar
• ⅓ cup (80ml) warm water
• 3 teaspoons gelatin powder
• 100g dark chocolate, coarsely chopped
• ½ cup (125ml) Baileys Chocolat Luxe
• 1 cup (250ml) buttermilk
• sea salt flakes, to garnish

Directions

• Place cream, vanilla and sugar in a heavy bottomed saucepan on medium-low heat. Stir constantly and bring to a boil. Remove from heat.
• Pour warm water in a little bowl. Sprinkle gelatin over the water and mix once. Set aside for a couple of minutes until the gelatin dissolves completely.
• Add gelatin mix to the cream mixture. Stir well. Strain into a large, clean saucepan and place it on the hob on low heat. Add the chocolate and stir until melted and smooth. Remove from heat..
• Add Baileys Chocolat Luxe and buttermilk. Mix thoroughly. Pour equally into six greased, fluted 150ml capacity pie tins. Refrigerate for 4 hours or overnight until set.
• To un mould, dip the bottom of the pie tins in warm water and loosen the edges of the panna cotta with a butter knife. Invert pie tins over serving plate and tap gently until panna cotta drops onto the plate. Serve chilled, sprinkled with sea salt flakes.