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.
Making panna cotta may seem a little daunting, but keep reading and you’ll see how easy this dessert recipe is! This recipe is made from cream, delicious Baileys liqueur, sugar, and powdered gelatine, and it is served with an easy caramel chocolate sauce.
I love making this recipe ahead of time for a dinner party when you have so many other things you need to get ready. It’s low fuss and I promise your guests will be impressed by your dessert-making skills.
If you are looking for more dessert recipes, then try this recipe for Banoffee Verrines or this recipe for Chocolate Chip Bread Pudding.
Ingredients
To make this delicious dessert you will need the simple ingredients listed below. Always use fresh quality ingredients when baking.
- Heavy cream
- Baileys
- Castor sugar
- Vanilla extract
- Powdered gelatine
- Cold water
- Caramel chocolate chips
- Evaporated milk
- Fresh strawberries
Baileys liqueur – This panna cotta is flavoured with Baileys Irish cream liqueur, you can do the same or use Amarula instead.
Heavy cream - Heavy cream refers to creams that have a fat content higher than 36%, in South Africa, these creams are often called whipping cream. Please don’t make the mistake of confusing this with double thick cream, it isn’t the same!
Vanilla extract – For this recipe use a quality vanilla extract, if you can’t find any, vanilla essence 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.
Evaporated milk – I like making chocolate sauces with evaporated milk, you can do the same or use a combination of cream and milk instead.
See the recipe card for quantities.
Instructions
Follow the simple instructions below to make this delicious dessert. First, you will make the panna cotta and allow it to set overnight, once set you will de-mould and make the chocolate sauce.
STEP 1: Bloom gelatine. 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: Heat cream. 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.
STEP 3: Add gelatine. Add the gelatine to the cream mixture and stir to combine, making sure all of the gelatine has melted.
STEP 4: Pour into moulds. 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 5: Make chocolate sauce. 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.
STEP 6: Serve. 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.
Hint: The first time demoulding panna cottas can be tricky, be careful not to melt the dessert while dipping it into the warm water. A few seconds is enough.
Variations
This dessert is the perfect boozy end to a great dinner party. If you don’t have Baileys liqueur you can make this dessert with Amarula instead. Use this in the same way as the Baileys cream.
When it comes to serving this dessert, you can choose to get creative. Instead of serving it with a caramel chocolate sauce like I did, try make it with a milk or dark chocolate sauce. You can do this by substituting the caramel chocolate chips for milk or dark chocolate chips.
If you’d prefer a fruity variation of this dessert, try out the Raspberry Compote or the strawberry coulis from my strawberry cupcake recipe.
Equipment
You don’t need any fancy equipment to make this recipe, just a stovetop and 4 panna cotta moulds or glasses.
If you prefer to skip the daunting task of demoulding this dessert, then choose to set it in dessert glasses instead. This way you can serve the dessert straight from the fridge and not worry about demoulding and plating it.
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.
Top tips
Follow these top tips to make sure your Baileys panna cotta comes out perfectly
- 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.
FAQ
Yes, you can, for this recipe 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 the same was 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.
If you love entertaining, then perfecting a panna cotta recipe is a must! This Irish cream panna cotta variation is perfect for the festive season or Valentine's Day when you want a little something special from your sweet treats.
If you make this delicious boozy dessert recipe, please leave a comment below – I love hearing from you all! And don’t forget to sign up for my weekly newsletter so that you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 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.
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