Serves 2 200ml double cream ½ vanilla pod, cut lengthways and seeds removed using the blade of a knife 25g caster sugar 1 ½ leaves gelatine 75ml Baileys Irish Cream Rose petals to serve Gently heat the cream and vanilla seeds until hot, then add the sugar and stir to dissolve. Meanwhile put the gelatine leaves into a bowl and cover in cold water. Leave for 5 minutes to soften. Remove the gelatine from the water and squeeze out. Add to the hot cream and stir to dissolve. Mix in the Baileys and strain through a sieve into a jug. Grease two x 150ml ramekins with a flavourless oil (for the picture we used Coeur de crème moulds lined with Clingfilm), and then divide the pannacotta mixture between them. Cover and chill for 3-4 hours, or if you prefer overnight, until set. When you are ready to serve, dip the ramekins in hot water briefly, before loosening the pannacotta around the edges and turn onto plates. Scatter with rose petals. Contains 1.28 of alcohol per pannacotta, or 0.64 per person (please note some alcohol may evaporate during the cooking process).
Baileys Martini Serves 2 50ml very strong fresh coffee, cooled 2 x 40ml shots Baileys Irish Cream 2 x 25ml shots of Smirnoff Vanilla flavoured Vodka Coffee beans to garnish Put all the ingredients into a cocktail shaker ¾ full of ice. Shake and strain into 2 martini glasses. Serve garnished with coffee beans. Contains 1.62 units of alcohol per martini glass. Recipes from Baileys