February 22, 2017
Recipe Courtesy of Brittani Szczecina, pastry chef, 3800 Ocean, Palm Beach Marriott Singer Island Resort and Spa
On the heels of winning Food Network’s 2016 Christmas Cookie Challenge, pastry chef Brittani Szczecina has turned her attention to yet another holiday with this smooth, sophisticated St. Patrick’s Day treat.
Ingredients
For the Bailey’s Irish Cream Panna Cotta
- 4 Cups heavy cream
- 1/2 Cup sugar
- 6 Gelatin sheets
- 4 Ounces Bailey's Original Irish Cream
- Pinch of salt
Directions
For the Bailey’s Irish Cream Panna Cotta
Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel. Bring the remaining ingredients to a simmer and stir in the gelatin.
Pour into desired glasses and let set in the fridge for at least two hours. Garnish with your favorite toppings: crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake. Get creative!
Nutritional Facts
Servings1
Calories Per Serving4154
Total Fat370g100%
Sugar149gN/A
Saturated230g100%
Cholesterol1370mg100%
Protein51g100%
Carbs150g50%
Vitamin A4109µg100%
Vitamin B122µg30%
Vitamin B60.3mg13.1%
Vitamin C6mg10%
Vitamin D7µg2%
Vitamin E11mg53%
Vitamin K32µg40%
Calcium657mg66%
Folate (food)50µgN/A
Folate equivalent (total)50µg13%
Iron0.9mg4.8%
Magnesium76mg19%
Monounsaturated107gN/A
Niacin (B3)0.5mg2.4%
Phosphorus660mg94%
Polyunsaturated14gN/A
Potassium758mg22%
Riboflavin (B2)1mg71%
Sodium824mg34%
Sugars, added100gN/A
Thiamin (B1)0.2mg15.4%
Zinc2mg16%