A Little Story (or How I Learned to Love Baileys Irish Cream Panna Cotta)
Okay, confession—I first made Baileys Irish Cream Panna Cotta because I had a leftover bottle I didn't want to just, you know, drink straight. (Don't judge! Or do, I'm not your mum.) Anyway, I remember the first time I tried to unmold a panna cotta. Disaster. It sort of...flopped onto the plate and looked like a sad ghost. Haven't stopped making it though, because it basically tastes like magic, especially if you're even a little into creamy, boozy desserts. Oh, and my sister once insisted she'd only like it if there was extra Baileys, so I obliged, and she was right. More is more sometimes! So yeah—if you've got a sweet tooth and a fondness for Irish liqueur, you're my people.
Why You'll Love This (Yup, Even If You're Not a Baileys Superfan)
I make this Baileys Irish Cream Panna Cotta for family gatherings, or just when I've had one of those weeks—no judgment from the dessert! My family goes bonkers for it, especially because it's so ridiculously smooth. (There was a time I tried making it with almond milk and...let's say I don't recommend it, unless you like panna cotta that's more sad pudding than fancy treat.) Anyway, it’s mostly make-ahead stuff, which means more time for actual visiting or, honestly, catching up on shows. Oh! And you can dress it up or keep it super simple, and somehow it always impresses even if it looks a bit wonky (which it definitely has in my kitchen more than once).
What You'll Need (and Some Swaps If You're in a Jam)
- 1 & ½ cups heavy cream (I sometimes use single cream; it works okay, just less rich)
- ½ cup whole milk (my grandmother used to claim only full-fat, but semi-skimmed is alright in a pinch)
- ½ cup Baileys Irish Cream (I've used cheaper Irish cream...not bad, really)
- ⅓ cup granulated sugar (caster sugar's fine too—just use what’s in the cupboard)
- 1 ½ teaspoons powdered gelatin (if you’re fancy and use gelatin leaves, that works, just check the packet for conversion!)
- 2 tablespoons cold water (for blooming the gelatin—don't skip this step, ever. Trust me.)
- Pinch of salt (brings it together)
- Optional: 1 teaspoon vanilla extract (sometimes I leave it out if I don't have any. Still good.)
Let's Make Baileys Panna Cotta! (Don't Panic, It's Easier Than You Think)
- Bloom the gelatin: Pour 2 tablespoons cold water in a little bowl, sprinkle gelatin over it and let it sit. It'll look strange and lumpy—ignore it.
- In a saucepan, combine the cream, milk, sugar, and salt. Set it over medium-low heat. Stir (or occasionally swirl) until the sugar is dissolved and it’s just steaming—definitely don’t let it boil. More than once I've been distracted and let it go too far, but if you do, just let it cool a bit before moving on.
- Remove from heat. Add the bloomed gelatin and stir, making sure it melts down smoothly (this is where I usually sneak a tiny taste on a spoon). If there are any lumpy bits, just keep stirring, they’ll go.
- Stir in the Baileys Irish Cream and vanilla extract (if you’re using it). Now, at this point, the smell always makes me want to just drink it, but I swear it's worth the wait.
- Pour the liquid into ramekins, glasses, or whatever you’ve got on hand. I sometimes use little mismatched teacups. They're cute.
- Refrigerate for at least 4 hours, or overnight if you’re patient. (Honestly, I think it tastes better the next day, if you can leave it that long...)
- To unmold: Run a warm knife or spatula around the edge. If it sticks, dip the cup briefly in warm water. Then flip. Sometimes it comes out clean; sometimes it’s a surprise. Don't stress.
Some Notes I Wish I’d Known Earlier
- If you find the texture too soft, add a pinch more gelatin next time. Too firm? Dial it back. (I still mess this up sometimes, honestly.)
- Don’t boil the cream, or it’ll taste weird. Just trust me here, you want it barely steaming.
- Gelatin can have a mind of its own—if it clumps, just fish it out, whisk, or bravely carry on. It usually turns out fine.
Mixing It Up: Variations (and a Fail or Two)
- I tried adding a little instant espresso powder once—brilliant. Coffee + Baileys = bliss in a cup.
- Swapping some cream for coconut milk gives it a sort of tropical Irish thing. Weirdly, I liked it.
- Oh, tried it with chocolate chips melted in once; turned an odd color. Wouldn't recommend unless you like brown puddings (my youngest thought it was hilarious, though).
What About Tools? (And Lazy Workarounds)
Your basic saucepan is a must. Also, some kind of small bowl for blooming the gelatin. Ramekins or little glass jars work beautifully, but honestly, I’ve used old mugs and even a Tupperware once. No fancy molds? Just serve it as-is—who’s judging, besides that one aunt who judges everything. If you’re serious about unmolding, a thin paring knife and hot water help. But you can always scoop with a spoon (I do, some nights).
Storing Your Baileys Panna Cotta: How Long Does It Last?
Cover with clingfilm (plastic wrap) and keep chilled. Should last 2-3 days in the fridge, though honestly, in my house it’s gone on the first day, so can’t truly confirm. I read somewhere it freezes okay for a week, but it always gets weirdly icy, so I don't bother anymore.
How I Like to Serve This (Family Traditions, Irish-Style)
Personally, I go for a few shaves of dark chocolate on top, maybe a raspberry or two if I’m feeling fancy. My brother likes his with crushed Digestive biscuits (not traditional, but try it—seriously crunchy). Or just drizzle a little extra Baileys on top. No rules in this kitchen.
Real-Life Pro Tips (I’ve Messed These Up So You Won’t Have To)
- Don’t rush chilling—tried popping it in the freezer for a ‘fast set’ and got icy blobs.
- Tried to skip the blooming step once—bad idea. It just didn’t set at all, which was tragic (and hilarious, in a pudding soup sort of way).
- Actually, I find it works better if you give it a good gentle whisk when adding the gelatin. Stops clumps.
Quick FAQ (Because Friends and Family Always Ask...)
- Can I make it ahead? Oh, absolutely! In fact, it tastes better after sitting overnight, if you ask me.
- Can I use a different liqueur? Sure, but then it’s not really Baileys Panna Cotta, is it? I did try Kahlua once—not bad. But Baileys is, well, Baileys.
- How do I stop it sticking? Warm water dunk for the mold. If it sticks, just eat it from the cup—nobody ever minds. Honest.
- Can I make this dairy free? I’ve only tried with coconut milk, but, as I said earlier, the texture goes a bit wobbly. Maybe not the best, but worth a try if you’re curious (and don’t mind experiments). You could check out this vegan panna cotta recipe for more solid tips.
- What’s the best Baileys substitute? You can try Kerrygold Irish Cream (good stuff), or honestly, any supermarket Irish cream—see this brand roundup that helped me make peace with cheaper bottles.
One last thing, completely unrelated but maybe worth a thought: if you’re ever making this at midnight because you forgot you promised dessert—make extra. Midnight panna cotta is its own reward.
Ingredients
- 1 ½ cups heavy cream
- ½ cup whole milk
- ½ cup Baileys Irish Cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- Fresh berries and chocolate shavings for garnish (optional)
Instructions
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1In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5 minutes to bloom.
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2In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir constantly until the sugar is dissolved and the mixture is hot but not boiling.
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3Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved.
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4Add Baileys Irish Cream and vanilla extract. Mix well to combine.
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5Pour the mixture evenly into 4 ramekins or serving glasses. Let cool to room temperature, then cover and refrigerate for at least 4 hours, until set.
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6Before serving, garnish with fresh berries and chocolate shavings if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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