As part of my recent article in the Irish Times on remission, I included a Panacotta recipe. Simple and delicious, it is a perfect low carb dessert. Here it is.
Pannacotta, with Irish Cream
In Irish, ‘cream’ is ‘uachtar,’ and our president is ‘Uachtarán.’ I imagine the president has an endless supply of fresh Irish cream in the presidential fridge. ‘Pannacotta’ means ‘cooked cream’ in Italian, and it’s a dessert from Piedmont. It doesn’t have much sugar, so I leave it away completely. I use vegetarian gelatine (from carrageenan). It’s naturally salty and amplifies the flavour of the cream. You might have to play with the quantity, depending on the brand.
- 227 ml full-fat cream.
- 1/4 teaspoon vegetarian gelatine.
- Vanilla to taste.
- Warm the cream and gelatine over low heat, stirring, until the gelatine is completely dissolved.
- Remove from the heat. Pour into two moulds or ramekins.
- Refrigerate until set.
- Gently transfer onto a plate and serve with berries, with a squeeze of lemon, or on its own.
Variations: 1. Add pure cocoa to taste. 2. Cook with a crushed cardamom pod. Strain after cooking. 3. Add cinnamon. 4. Add a shot or two of espresso. 5. Add whiskey.