If you're looking for the perfect date night dessert or end to a dinner party, this Baileys Panna Cotta is the recipe for you. This panna cotta has the perfect creamy texture and is served with a delicious caramel sauce.
If you love boozy desserts, you can't miss this Chocolate Espresso Martini Cake!
Why This Baileys Panna Cotta Recipe Works
- Recipe name: Baileys Panna Cotta
- Ready in: 6hrs 50 minutes (includes setting time)
- Serves: 4 panna cottas
- Main ingredients: Baileys Irish cream, heavy cream, sugar, gelatine, evaporated milk, caramel chocolate chips
- Perfect for: Dinner parties, Christmas lunch, New Year's Eve dessert
- Why I love it: You can make this ahead of time to save you some kitchen stress!
- Calories: 656kcal
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Making panna cotta may seem a little daunting, but keep reading, and you'll see how easy this dessert recipe is! I love making this recipe ahead of time for a dinner party when you have so much to prepare. If you love the sounds of this, try this Espresso Panna Cotta recipe as well.
If you are looking for more dessert recipes to prep ahead of time, then try this recipe for Banoffee Verrines or this recipe for Mini Tiramisu Cups.
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Key Ingredients
- Baileys cream - This panna cotta is flavoured with Baileys Irish cream liqueur; you can do the same or use Amarula instead.
- Powdered gelatine - Gelatine sheets will also work.
- Caramel chocolate chips - This dessert is served with a delicious caramel chocolate sauce made from caramel chocolate and evaporated milk. I used caramel chocolate chips; you can do the same or use milk or dark chocolate instead.
See the recipe card for full information on ingredients and quantities.
Variations
If you don't have Baileys liqueur, you can make this dessert with Amarula or make a Kahlua panna cotta instead. Use this in the same way as the Baileys cream.
When serving this dessert, you can use a milk or dark chocolate sauce if you'd prefer. You can do this by substituting the caramel chocolate chips for milk or dark chocolate chips.
For a fruity variation of this dessert, try drizzling the panna cottas with Blackberry Compote, Raspberry Compote, or this Strawberry Coulis.
How to Make Baileys Panna Cotta
- Step 1: Add the gelatine and water to a small bowl and stir to combine. Allow the gelatine to soak up the water for a few minutes.
- Step 2: Add the cream, sugar, and Baileys liqueur to a medium saucepan set over low heat. Allow the sugar to dissolve while stirring occasionally. Once melted, remove from the heat. Do not boil. Add the gelatine to the cream mixture and stir until thoroughly combined, making sure all the gelatine has melted.
- Step 3: Divide the panna cotta mixture between 4 panna cotta moulds or glasses. Cover the tops of each mould with plastic wrap, and refrigerate to set overnight.
- Step 4: Add the evaporated milk and chocolate chips to a small pot over medium heat, and stir occasionally until the chocolate melts. Once melted, remove from the heat and pour the sauce into a glass jar.
- Step 5: To de-mould the panna cotta, dip the bottom of the moulds into warm water for a few seconds. This will loosen the dessert, allowing you to tip it onto a serving plate.
- Step 6: Serve with chocolate sauce and sliced strawberries.
How to Demould Panna Cottas
To de-mould the panna cotta, dip the bottom of the moulds into warm water for a few seconds. This will loosen the dessert, allowing you to tip it onto a serving plate. The first time demoulding panna cottas can be tricky; be careful not to melt the dessert while dipping it into warm water. A few seconds is enough. If this sounds daunting, pour the unset panna cotta mixture into cute glasses that you're happy to serve them in!
This panna cotta was delicious! The perfect texture
- Val
Storage
Store any leftover panna cotta in an airtight container in the fridge for up to two days. I do not recommend freezing this dessert. If you are looking for a dessert to make ahead and freeze, you can't miss this Peppermint Crisp Tart, which can be decorated just before serving!
Top tips
- Do not boil the cream mixture; otherwise, the gelatine won't be able to set the dessert.
- Allow the panna cottas sufficient time to set in the fridge; overnight is best.
- When demoulding, be careful not to overheat the bottom of the dessert moulds as the panna cotta will begin to melt.
Baileys Panna Cotta FAQs
Yes, about three sheets should be enough. Check the instructions on the gelatine packaging to be sure. Cut the sheets into small squares and soak them in water until they soften. Discard the water and continue with the recipe as if using powdered gelatine.
Of course! Choose to set the dessert in the glasses you'd like to serve the panna cotta in. This way, you can avoid demoulding altogether.
More Dinner Party Dessert Recipes
If you love entertaining, then perfecting this Irish cream panna cotta recipe is a must! If you are looking for other after-dinner desserts, try this Hot Fudge Brownie Sundae recipe or this Mini Mango Pavlova recipe. Both can be prepared ahead of time and served tableside!
Recipe highlight
If you love this recipe, please leave a comment and a star review below! If the caramel sauce is what sold you on this recipe, then you have to try these Chocolate Dulce de Leche Cupcakes!
📖 Recipe
Baileys Panna Cotta
Equipment
- 4 small glasses or panna cotta moulds
Ingredients
Bailey's Panna Cotta
- 100 ml Baileys Irish cream
- 350 ml heavy cream
- 60 g castor sugar
- 1 teaspoon vanilla extract
- 1¼ teaspoon powdered gelatine
- 40 ml cold water
Caramel Chocolate Sauce
- 60 ml evaporated milk
- 140 g caramel chocolate chips
Instructions
Bailey's Panna Cotta
- Add the gelatine and water to a small bowl and stir to combine. Allow the gelatine to soak up the water for a few minutes.
- Add the cream, vanilla, sugar, and Baileys liqueur to a medium saucepan set over low heat. Allow the sugar to dissolve while stirring occasionally, once melted remove from the heat. Do not boil.
- Add the gelatine to the cream mixture and stir to combine, making sure all of the gelatine has melted.
- Divide the panna cotta mixture between 4 panna cotta moulds or glasses. Cover the tops of each mould with plastic wrap, and refrigerate to set overnight.
- Add the evaporated milk and chocolate chips to a small pot set over medium heat, and allow the chocolate to melt while stirring occasionally. Once melted remove from the heat and pour the sauce into a glass jar.
- To de-mould the panna cotta, dip the bottom of the moulds into warm water for a few seconds, this will loosen the dessert and allow you to tip it onto a serving plate. Serve with chocolate sauce and sliced strawberries.
Notes
- Do not boil the cream mixture.
- Ensure the gelatine is fully melted into the panna cotta mixture before proceeding.
- To de-mould the panna cotta, dip the bottom of the moulds into warm water for a few seconds. This will loosen the dessert, allowing you to tip it onto a serving plate. The first time demoulding panna cottas, it can be tricky; be careful not to melt the dessert while dipping it into warm water. A few seconds is enough. If this sounds daunting, pour the unset panna cotta mixture into cute glasses that you're happy to serve them in!
Val says
This panna cotta was delicious! The perfect texture