An impressively easy dessert, bailey’s strawberry and cream panna cotta will make anyone smile. It’s light and it’s decadent, both at the same time. The crunch from the tart base compliments this smooth panna cotta.
I carry around a list in my brain… a list of things that I’m in love with. Actively in love with, everyday… just walking around in the world.
I’m in love with fresh flowers at home, big and small rings, my not so perfect black cotton dress, girls who carry themselves with ease that I covet, planners, writing small notes of love to family members, the diffuser that has lemon essence in it, sit and day dream.
This is aside from loving the people and pets around me. This love is separate from family and friends. This love sometimes steps to the back of my mind and I’m left feeling a little blaaaaaahhh…. until all the love comes rushing back and I remember that I’m totally in love with my life. I LOVE falling in love with life.
I mean… think about it. Despite its messes and disappointments… and bills, there’s a lot to be in love with… even if it’s just the smell of your new shampoo, because it reminds you of toasted coconut. That someone who compliments you on voice, a stranger looks at you because you are special. There’s so many things in life to be happy about.
As much as I dislike the concept of Valentines day, hey it’s important to be in love with life.
I don’t even care how cheesy that sounds… because it feels good to be in love.
I created this beautiful treat with Baileys strawberries and cream. It’s a simple dessert that really does come quickly.
Bailey’s Strawberries and Cream Panna cotta
The base is a coconut cashew base, sweetened with maple syrup. No baking needed. Easy right?!
The panna cotta itself is quite simple with the added special baileys. What I did with the panna cotta is pour little first in the molds and chill it. I used a silicone rose mold to pour and set the rest of the cream. Once everything is chilled and you are ready to serve, carefully unmold the rose mold and place it on top of the tart and panna cotta base.
- 1 cup dried unsweetened coconut flakes
- 1 cup lightly toasted cashews
- 2 tbsp cocoa powder
- 3 tbsp melted butter or melted coconut oil for vegan version
- pinch salt
- ⅓ cup pure dark maple syrup
- 2 tbsp water
- 2¼ tsp agar agar or gelatin
- 2 cup whipping cream
- ⅓ tsp vanilla extract or vanilla bean
- ¼ cup sugar
- 1 cup bailey's strawberry cream
- ½ cup strawberry puree
- In a food processor, add the coconut, cashews, cocoa powder and salt. Powder it. Drizzle the butter and maple syrup. Mix it until it forms a dough. Take it out and press them into ramekins or tart rings. Put it in the refrigerator for 2-3 hours.
- Place water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
- Meanwhile, in a medium saucepan, heat cream, bailey's strawberry and cream, strawberry puree, sugar, vanilla on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in the agar agar and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
- Pour cream into 4 individual ramekins. Pour the remaining in a flower silicon mold. Refrigerate for at least 2-4 hours, or until completely set.
- When ready to serve unmold the rose and top it on the tart pannacotta. This is purely for aesthetic purpose.
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
Recipe Notes
* If using sheet gelatin, use the same weight (7g). Add the sheets to a bowl filled with 2 cups water. Let sit for 5-10 minutes, then remove the sheets and stir them into the hot panna cotta as directed in the recipe (you don’t need to add it along with the water, such as in powdered gelatin - add the sheets only).
So dreamy, pretty and delicious!