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Baileys Irish Cream Panna Cotta Recipe

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4.1 from 64 reviews

  • Author: Amina
  • Total Time: 6 hours 20 minutes
  • Yield: 4 servings

Description

This Baileys Panna Cotta is a creamy, silky dessert infused with the rich flavor of Baileys Irish cream. It’s easy to make with simple ingredients like milk, cream, gelatin, and sugar, then chilled until perfectly set. Ideal for a sophisticated dessert that requires minimal hands-on time, this panna cotta is smooth, luscious, and impressive to serve for any occasion.

Ingredients

Base Ingredients

  • 1 cup whole milk (250ml)
  • 3 teaspoons powdered gelatine
  • ⅓ cup caster sugar (66g / 2 ¼ oz)

Cream Mixture

  • 1 cup thickened cream (heavy cream) (250ml)
  • ½ cup Baileys Irish cream (125ml)

Instructions

  1. Prepare the Moulds: Lightly grease glasses or ramekins with a little oil to make it easier to turn out the panna cotta later. Avoid pooling of oil inside the moulds.
  2. Bloom Gelatine: Pour milk into a medium saucepan and evenly sprinkle the powdered gelatine over the surface. Let it sit for 3 minutes to soften and bloom the gelatine.
  3. Dissolve Gelatine: Heat the milk and gelatine mixture on low, stirring continuously with a rubber spatula. Avoid boiling or steaming. Press the gelatine against the pan frequently until fully dissolved and the mixture is smooth.
  4. Add Sugar: Stir in the caster sugar until completely dissolved, keeping the heat low to prevent boiling.
  5. Combine Cream and Baileys: In a large jug, mix the thickened cream and Baileys Irish cream, making sure to break up any lumps. Pour in the milk and gelatine mixture and stir gently to combine everything evenly.
  6. Chill: Pour the combined mixture into the prepared glasses or ramekins. Chill in the refrigerator for at least 6 hours or preferably overnight until completely set.
  7. Serve: Either serve the panna cotta in the ramekins or turn them out onto plates. To unmould, briefly dip ramekins in hot water for about a minute, then run your finger around the edge to release the vacuum seal before inverting onto a plate. If the panna cotta sticks, leave the mould in the hot water a bit longer next time.
  8. Enjoy and Provide Feedback: Take a moment to leave a comment and rating—feedback is helpful and appreciated.

Notes

  • Do not let the milk and gelatine mixture boil as it can affect the texture and gelatin setting.
  • Chilling time is crucial; at least 6 hours ensures perfect setting.
  • Use fresh heavy cream or thickened cream for optimal creaminess.
  • If unmoulding, gently warming the ramekin edges helps release the panna cotta without breaking it.
  • This dessert pairs well with fresh berries or a drizzle of chocolate sauce.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Irish

Find it online: https://aminabakes.com/baileys-irish-cream-panna-cotta-recipe/