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A close up of baileys panna cotta in a small glass bowl with a spoon in it
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5 from 1 vote

Bailey’s Panna Cotta

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?
Prep Time5 mins
Cook Time5 mins
chilling time6 hrs
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: Modern Italian
Servings: 4 - 6 servings
Calories: 451kcal
Author: Emily Kemp


  • 1 cup whole milk (full fat) 250ml
  • 1 cup heavy creamy (double cream UK) 250ml
  • ½ cup caster or granulated sugar
  • 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)


  • 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.



  • 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.


Calories: 451kcal | Carbohydrates: 30g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 57mg | Potassium: 127mg | Sugar: 28g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg