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Creamy and delicious Bailey’s Panna Cotta! This boozy dessert is low prep, so impressive and incredibly delicious. It’s soft, smooth and creamy with the most delicious kick of Irish cream liqueur, what’s not to love?
Panna Cotta is the easiest dessert to prepare. It takes less than 10 minutes of prep work then it’s poured into moulds and left to set in the fridge.
Not only is it easy but mio dio (my god) is it delicious! A classic Italian dessert with a fun festive twist.
And even though we’re using Bailey’s it’s the kind of dessert that can be made all year round for any occasion, whether it’s just a cosy night in, Valentine’s day, Christmas or if you’re hosting a dinner party.
Love panna cotta as much as we do? Make sure to try our Vanilla Panna Cotta, Chocolate Panna Cotta and White Chocolate Panna Cotta too!
Ingredients – what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
Pin this now to find it later
Pin It- Milk – use whole milk for best flavour.
- Cream – you must use heavy cream (known as double cream in the UK). Don’t go for a low fat version.
- Sugar – use caster sugar (superfine) if possible, if not granulated will do.
- Vanilla – I used vanilla bean paste but you can also use extract or a whole vanilla bean.
- Gelatine – I tested this recipe with gelatine powder and used 4 teaspoons (12g sarchet) which is the equivelant to 3 gelatin leaves.
- Bailey’s – of course you can use any brand of Irish cream liqueur.
- Dark chocolate – not in the photo above but I like to grate some dark chocolate over the top before serving (this is optional).
Step by step photos and recipe instructions
Step 1 – Put the milk, cream and vanilla in a medium-sized pot and bring to a boil. As soon as it starts boiling turn off the heat (don’t leave it unattended or it’ll boil over and overflow) (photo 1).
Step 2 – Add the sugar and stir until the sugar has completely dissolved. Add the Bailey’s and stir to combine (photos 2 & 3).
Step 3 – Next, sprinkle in the gelatin and whisk so there are no lumps, stir until the gelatin has completely dissolved (photo 4).
Step 5 – Pour the panna cotta into moulds, ramekins or small serving dishes. Once cool, put them in the fridge for at least 6 hours to set (photos 5 & 6).
Recipe tips and FAQs
- Read gelatine instructions – make sure to read your packet instructions before using. Some gelatine brands tell you to bloom the gelatine in a little water before using. The gelatine we used can be sprinkled straight into the liquid.
- Moulds vs serving dishes – you can pour the panna cotta into serving dishes like the ones we used (see photos), ramekins or pour them into moulds.
- How to remove panna cotta from a mould – pour hot water into a large bowl, hold the panna cotta mould in the hot water for 3-4 seconds then invert onto a plate. If it doesn’t slide out, hold it in the water for a few more seconds and repeat. DO NOT hold them in hot water for too long or they will melt.
If you don’t want to use gelatine you’ll need to use a vegetarian or vegan alternative like agar so the panna cotta sets.
You need to refrigerate them for at least 6-8 hours to set.
Yes, it’s the perfect make-ahead dessert. You can make the panna cotta the night before or up to 2-3 days in advance.
More easy dessert recipes to try
- Chocolate Hazelnut Torrone (Torrone dei Morti)
- Rich Chocolate Tart with Hazelnuts
- Eggless Tiramisu
- Martini Macchiato Cocktail
- Torta della Nonna: Italian Custard Tart
- Frangelico Hot Chocolate Affogato
If you’ve tried this Bailey’s Panna Cotta recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also Follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Bailey’s Panna Cotta
Ingredients
- 1 cup whole milk, (full fat) 250ml
- 1 cup heavy creamy, (double cream UK) 250ml
- ½ cup caster or granulated sugar, (95g)
- ¼ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 4 teaspoons gelatine powder, (12g sachet)
- ½ cup Bailey’s Irish cream liqueur, (125ml)
- dark chocolate, for grating on top (optional)
Instructions
- Put the milk, cream and vanilla in a medium sized pot and bring to a boil. As soon as it starts boiling turn off the heat (don’t leave it unattended or it’ll boil over and overflow).
- Add the sugar and stir until the sugar has completely dissolved. Add the Bailey’s and stir to combine.
- Next, add the gelatin and whisk so there are no lumps, stir until the gelatin has completely dissolved.
- Pour the panna cotta into moulds, ramekins or small serving dishes. Once cool, put them in the fridge for at least 6 hours to set.
How to remove from moulds (if using)
- Fill a large bowl with hot water.
- Dip the moulds into the hot water for 3-4 seconds then invert onto a plate, you’ll hear the panna cotta dislodge. Remove the mould and serve with grated chocolate on top (optional).
- Important – don't dip the panna cotta moulds in water for too long or the panna cotta will start to melt. A few seconds is all you need.
Video
Notes
- Read gelatine instructions – make sure to read your packet instructions before using. Some gelatine brands tell you to bloom the gelatine in a little water before using. The gelatine we used can be sprinkled straight into the liquid.
- Moulds vs serving dishes – you can pour the panna cotta into serving dishes like the ones we used (see photos), ramekins or pour them into moulds.
- To make in advance – You can make the panna cotta the night before or up to 2-3 days in advance, keep stored in the fridge.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make cookie shots , can I use the Panna Cotta as the filling
Bravissimo
Can you sub out some of the milk for a higher baileys content?
Hi Abby, you could try replacing 1/4 cup/60ml of the milk with more baileys for a stronger flavour. It may take longer for the panna cotta to set with more alcohol added so I wouldn’t go any more than that 🙂 enjoy!
Made this for valentines day and we both loved it!!!
Amazing, we love making this for date night/special occasions it’s so delicious. Thanks again!