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Carolans Recipes: Carolans Panna Cotta

Carolans Recipes: Carolans Panna Cotta

Make it charming: experiment by using old jars and ribbons to serve your panna cotta.


INGREDIENTS

• 4 gelatine leaves
• 300ml pot double cream
• 20ml wholemilk
• 75g caster sugar
• 100ml Carolans Irish Cream
• 1 bar chocolate covered honeycomb, crushed You will need 4 jars,
ramekin dishes or 150ml metal dariole moulds.


METHOD

Place the gelatine leaves in a bowl and cover with cold water. Leave to stand for 5 minutes or until softened. Pour the cream and milk into a pan and add the sugar. Bring up to the boil on a gentle heat until all the sugar has melted. Remove from the heat.  Squeeze away the excess liquid from the gelatine leaves and stir into the cream mix and stir until the gelatine dissolves completely. Add the Carolans Irish Cream. 
Leave to cool slightly then pour the mixture into the jars, ramekins or moulds. Cover with clingfilm and chill in the fridge overnight.
Sprinkle the crushed honeycomb on the panna cotta just before serving


TIPS

If you decide to turn the panna cotta out of the dariole moulds - quickly dip the bottom of each mould into a bowl of hot water. And carefully but quickly invert onto a plate.

Carolans Recipes: Summer Shortcake Surprise

Carolans Recipes: Summer Shortcake Surprise

Packed with ripe summer berries, crunchy biscuits and creamy Carolans, this simple dessert is a perfect summer time recipe. It’s also perfect if you are entertaining guests, as all the preparation can be done in advance, so all you need to do is assemble!

INGREDIENTS

For the shortbread
:
- 130 g butter, cold
- 200 g plain flour
- 50 g cornflour
- 65 g caster sugar

For the butterscotch sauce:
- 125g butter
- 175g soft brown sugar
- 150ml double cream
- 3 tbsp Carolans Irish Cream

To serve:
- 200ml double cream
- 100ml Carolans Irish Cream
- 200g raspberries
- Vanilla ice cream


METHOD


For the shortbread:
Rub the cold butter into the flours and sugar with your fingertips until it resembles fine breadcrumbs. Using your hands, squeeze the mixture together into a ball of dough and chill for about 20 minutes. Preheat the oven to at 180C/160C fan/gas 4. Roll the mixture out to a thickness of 3mm and cut into 18 circles about 8cm in diameter. You can use any shaped cutter. Lay them on a baking tray. Before baking the biscuits, let them rest in a fridge for at least 10 minutes. Bake for 10 minutes then allow to cool. They should be very pale in colour.

For the butterscotch sauce:
Place the butter, sugar and cream in a saucepan, put on a low heat and stir until everything has melted. Remove from the heat, pour in the Carolans Irish Cream, mix well and serve hot or cool and chill to serve cold. As it cools it will thicken. This can be made in advance and stored in a plastic container in the fridge until needed. When ready to assemble the dessert, whisk the double cream to a soft peak and fold in the Carolans Irish Cream, the cream should just hold its shape – be careful not to over whisk. Take four glasses, spoon a little butterscotch sauce in the bottom, and layer with crushed shortbread, raspberries, cream. Repeat the layers as many time as you can, making sure there is room for a ball of ice cream on top. Smother with an extra drizzle of the butterscotch sauce and serve immediately.

Tip
: You can use bought biscuits if time is short.

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