Toffee & Baileys Panna Cotta with Chocolate Recipe

Serves  2-4  | Prep 15mins | Chill 3 hours

We recently had the pleasure of welcoming local chef Tony Budde to our production site in Palnure, where he created a stunning dessert using our very own Rowan Glen Toffee Yogurt. His Toffee & Baileys Panna Cotta with Chocolate was so delicious, we couldn’t resist sharing the recipe with you!

Tony kindly provided the recipe, although he’s held back a few secrets for achieving the professional presentation you see in the photo. If you’d like to learn more of his culinary tips and tricks, you can find him on Facebook or join one of his cookery courses.

This delightful panna cotta recipe is perfect for a special occasion or a weekend treat. Download the full recipe below and enjoy making this irresistible dessert at home!

Method

Soak the gelatine in cold water for about 5 minutes, until soft. Remove from the water, squeeze out excess liquid and set aside.

Put 100ml of the yoghurt and chocolate in a small pan, warm through.

Warm the gelatine in a small pan or in the microwave with 1 tablespoon of water until it has completely melted. Do not let it boil.

Pour the warm yogurt on to the gelatine and mix well, then add the rest of the yogurt and Baileys. 

Pass the mixture through a fine sieve into a medium bowl if needed. Put into a mixing machine bowl, gently mixing at a slow speed, when it starts to cool and set slightly, do not let it set completely just enough to allow you to fold in the crème fraiche.

Semi-whip the crème fraiche until it reaches soft peaks. Whisk it into the yogurt mixture with the buttermilk. 

Pour quickly into serving dishes and chill for 2-3 hours, until set.

To garnish: Grate toffee on top with some coulis or toffee sauce.

Ingredients

Download Recipe