- Posted in: Desserts
- Time:
- Yield: 6
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St. Paddy's Day is nearly upon us, and what better way to celebrate than with a unique recipe for those that love to be a bit adventurous in the kitchen. This recipe couldn't be simpler nor more delicious! The chocolatey scent of the Guinness melds with the sweet vanilla tones to create a creamy, light dessert that is festive, yet sophisticated. Feel free to substitute your favourite stout or porter in for the Guinness - with all of the amazing artisan breweries around these days, there's no shortage of delectable chocolate, berry and coffee scented flavours to experiment with! Happy St. Patrick's Day! May the Luck o' the Irish always be with you!
- Pairs with:
- raincoast crisps® rosemary raisin pecan
- raincoast crisps® salty date and almond
- raincoast crisps® cranberry and hazelnut
Ingredients
-
Panna Cotta
- 1 Tbsp (15 mL) gelatin
- 4 Tbsp. (60 mL) Guinness or other dark porter or stout
- 2 ¼ cup (565 mL) heavy cream
- ½ cup (125 mL) icing sugar
- ½ vanilla bean. slit lengthwise
- 1 cup (250 mL) best quality dark chocolate chopped
- 1 cup (250 mL) heavy cream
Chocolate Sauce
Directions
- Panna Cotta
- STEP 1: Butter 6 ramekins. In a small bowl, soften the gelatin in Guinness.
- STEP 2: Combine the cream, icing sugar and vanilla bean in a saucepan. Heat to dissolve the sugar and bring to a boil.
- STEP 3: Remove from heat and add the gelatin and beer.
- STEP 4: Gently stir to dissolve. If all the gelatin does not dissolve, heat gently and stir until it does dissolve.
- STEP 5: Pour the mixture into ramekins. Chill for a minimum of 2 hours.
- STEP 6: To unmold, run a hot knife around the inside of each ramekin and turn onto individual plates.
- STEP 7: Garnish with dark chocolate sauce and a sprig of fresh green mint.
- Chocolate Sauce
- STEP 1: Warm cream in a heavy bottom saucepan to just before the boiling point.
- STEP 2: Remove from heat and mix in chocolate until melted.
- STEP 3: Let cool slightly and enjoy!
