Smooth and creamy Baileys panna cotta is a classic Italian dessert with an Irish kick. Just 10 minutes and 5 ingredients - it's so easy!
Ingredients
- 1 cup whole milk (250ml)
- 3 teaspoons powdered gelatine
- ⅓ cup caster sugar (or white granulated sugar) (66g / 2 ¼oz)
- 1 cup thickened cream (heavy cream) (250ml)
- ½ cup baileys Irish cream (125ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- medium saucepan
- silicone spatula
- pouring jug
- Glasses, ramekins or dariole moulds
Instructions
- If you want to turn your panna cottas out onto plates to serve, start by very lightly greasing glasses or ramekins with a little oil. Don’t leave enough oil to pool though.
- Pour the milk into a medium saucepan, then sprinkle the gelatine powder in an even layer over the top. Let it sit for 3 minutes to soften.
- Turn the heat on low and stir using a rubber spatula to dissolve the gelatine. Don’t let this mixture boil, it shouldn’t even need to steam but keep stirring and using the spatula to press the gelatine against the pan until it’s all dissolved and smooth.
- Add the sugar and continue stirring until dissolve. Again, don’t let it get too hot.
- Combine the cream and Baileys Irish Cream in a large jug, stirring out any lumps of cream. Add the milk and gelatine mixture and stir to combine.
- Pour the panna cotta mixture into your glasses or ramekins and chill for at least 6 hours or overnight.
- Serve them in the ramekins or turn out onto plates. If you’d like to turn them out, sit the ramekins in a dish of hot water for a minute, then use your finger to press against the top edge of the panna cotta to release the vacuum seal. Upend onto a plate and jiggle it a little to release it. If you notice any of the panna cotta has stuck inside the mould, you just need to leave the next one in the hot water a little longer. If there is a lot of liquid mixture running down the sides of the panna cotta, it was in the hot water just a little too long.
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Notes
- For the coffee almond praline on the side, make ½ a batch of almond praline with 3 teaspoons of ground coffee beans added.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
