I love panna cotta because it feels fancy but is surprisingly easy to make at home. This Baileys Irish Cream Panna Cotta adds a silky boozy finish that’s perfect for dinner parties or a cozy dessert night. I’ve made this several times and will share the small technique tweaks that give it a glossy, smooth set.
Why Make This Recipe
- Silky texture and rich flavor: the cream and Baileys blend into a velvety, slightly boozy dessert.
- Quick to prepare: active work is just 10–15 minutes; most time is chilling.
- Elegant for guests: you can make it a day ahead and unmold for a restaurant-style presentation.
- Versatile: pair it with fruit, chocolate, or coffee for different moods.
- Personal insight: I love making this when I want a dessert that looks impressive but doesn’t steal hours from the evening.
You might also enjoy a bright twist like this grapefruit panna cotta for a citrus contrast: grapefruit panna cotta with crunchy pistachios.
Recipe Overview
Prep time: 10 minutes.
Cook time: 10 minutes (heating and dissolving gelatin).
Chill time: minimum 4 hours, preferably overnight.
Total time: about 4 hours 20 minutes (mostly chilling).
Servings: 6 (3–4 oz ramekins).
Difficulty: Easy.
Method: Gently heat cream, milk and sugar, dissolve bloomed gelatin, cool slightly and fold in Baileys, then chill until set.
For a different creamy dessert technique, check this creamy cottage cheese egg bake: creamy cottage cheese egg bake.
My Experience Making This Recipe
On my first try the panna cotta was slightly loose because I under-measured the gelatin; testing clarified the right set for my ramekins. I also found that adding Baileys off the heat preserves its flavor and prevents separation. A fine-mesh sieve ensures a perfectly smooth surface.
How to Make Baileys Irish Cream Panna Cotta
Bloom the gelatin, warm the cream mixture to steaming (about 175°F / 80°C) without boiling, then dissolve the gelatin and sugar fully. Remove from heat, cool for a minute, then whisk in Baileys and vanilla before pouring into molds. Chill upright until firm, then unmold or serve from the ramekins.
You can find a guilt-free mousse idea for a post-dessert lighter option here: creamy cottage cheese peanut butter mousse.
Basic Ingredients (makes 6 servings)
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 2 1/2 teaspoons (about one packet) powdered gelatin
- 1/4 cup (60 ml) cold water (for blooming gelatin)
- 1/2 cup (120 ml) Baileys Irish Cream (room temperature)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Step-by-step
- Sprinkle gelatin over 1/4 cup cold water, stir and let bloom 5 minutes.
- In a saucepan, combine cream, milk and sugar. Heat to 175°F (80°C) until steam rises and sugar dissolves—do not boil. Use a candy thermometer for accuracy.
- Remove pan from heat. Whisk in bloomed gelatin until fully dissolved. If any undissolved bits remain, strain through a fine-mesh sieve.
- Let mixture cool 2–3 minutes, then whisk in Baileys, vanilla and a pinch of salt. Do not add Baileys while the mixture is steaming hot to avoid splitting.
- Pour into six 3–4 oz ramekins or glasses. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
- To unmold, dip ramekins briefly into hot water (1–2 seconds on the outside), run a thin knife around edges, and invert onto plates.
Expert Tips for Success
- Bloom gelatin accurately: measure gelatin and cold water precisely; under-bloomed gelatin yields a soft or unset panna cotta.
- Use a thermometer: keep the cream mixture below boiling (175°F / 80°C) to avoid curdling and grainy texture.
- Add alcohol off the boil: cool the hot cream for a couple minutes before adding Baileys to prevent separation and preserve flavor.
- Strain for smoothness: pour the mixture through a fine sieve into a measuring cup to remove any bits of undissolved gelatin.
- Ramekin choice matters: shallow wide molds set more consistently; silicone molds release easily but chill longer.
How to Serve Baileys Irish Cream Panna Cotta
- Classic garnish: top with a dusting of cocoa powder and a few shaved dark chocolate curls for contrast.
- Fruit pairing: serve with macerated berries or a warm berry compote to cut the richness. You can also mirror flavors with roasted strawberries: roasted strawberry whipped ricotta inspirations work well.
- Plated dessert: unmold onto a chilled plate, add a spoonful of caramel or espresso syrup, and finish with a mint leaf.
- Occasion ideas: elegant for dinner parties, intimate for date night, or portion-controlled for holiday dessert spreads.
Storage and Reheating Guide
Refrigerate covered: keep panna cotta in its ramekins or sealed container for up to 4 days. Use airtight lids or plastic wrap to avoid absorbing fridge odors.
Freezing: panna cotta doesn’t freeze well—texture becomes grainy on thaw. I don’t recommend freezing; instead, make ahead and chill.
Re-serving: no reheating needed—serve chilled. If you prefer a softer texture, let ramekins sit at room temperature 10–15 minutes before serving.
Recipe Variations
- Booze-free version: replace Baileys with 1/2 cup milk plus 1 teaspoon vanilla extract or coffee extract for similar flavor without alcohol.
- Dairy-light (lower fat): use 1 cup heavy cream + 1 cup whole milk for a lighter mouthfeel, but don’t substitute all milk—fat is key for texture.
- Dairy-free: use full-fat canned coconut milk (2 cups) and replace gelatin with 1 teaspoon agar-agar powder (follow agar instructions—bring to a boil and simmer 2–3 minutes). Note: texture will differ slightly.
- Chocolate Baileys panna cotta: whisk in 2–3 ounces (60–90 g) melted dark chocolate with the warm cream before adding gelatin for a mocha-chocolate version.
For a cozy seasonal dessert with similar creamy technique, try this pumpkin cottage cheese bake: pumpkin cottage cheese bake.
Nutritional Highlights
- Rich and calorie-dense: this dessert is high in fat and sugar, so small portions (3–4 oz) are satisfying and appropriate.
- Key allergens: contains dairy and gelatin; not suitable for those with milk allergies. Alcohol is present and won’t fully evaporate—avoid for children, pregnant or nursing people.
- Portion guidance: one ramekin (about 3–4 oz) is a sensible serving to enjoy flavor without excess calories.
Troubleshooting Common Issues
- Panna cotta won’t set: likely too little gelatin or cooled too quickly. Solution: ensure gelatin measurement is correct and bloom time is 5 minutes. If needed, gently reheat with a teaspoon of dissolved gelatin and re-chill.
- Grainy texture: caused by boiling or curdling the cream. Heat to steaming (175°F / 80°C) and remove from heat before gelatin; strain the mixture.
- Alcohol separation or curdling: adding Baileys to very hot cream can cause separation. Cool the mixture a couple of minutes off heat before whisking in Baileys.
Frequently Asked Questions
Q: Can I use gelatin sheets instead of powdered gelatin?
A: Yes. Use about 3 gelatin sheets (≈9 g) for this amount of liquid. Soften sheets in cold water for 5–10 minutes, squeeze out excess water, and dissolve them in the warm cream in place of powdered gelatin.
Q: How long can I make panna cotta ahead?
A: Make it up to 48 hours ahead for best texture and flavor. It keeps up to 4 days refrigerated, but flavors are freshest within two days.
Q: Can I substitute Baileys for another liqueur?
A: Absolutely. Coffee liqueur, amaretto, or Kahlúa work well. Adjust quantity to taste; stronger spirits may change set—keep to about 1/2 cup total liqueur to maintain texture.
Q: How do I unmold panna cotta cleanly?
A: Warm the outside of ramekins briefly by dipping in hot water for 1–2 seconds, then run a thin knife around the edge and invert onto a plate. Silicone molds can be gently pulled away for easier release.
Conclusion
For another boozy panna cotta take and inspiration, see this resource: Boozy Bailey’s Panna Cotta – Inside The Rustic Kitchen.
Baileys Irish Cream Panna Cotta
- Total Time: 260 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A silky and elegant dessert that’s easy to make at home, featuring the rich flavor of Baileys Irish Cream.
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 2 1/2 teaspoons powdered gelatin
- 1/4 cup (60 ml) cold water (for blooming gelatin)
- 1/2 cup (120 ml) Baileys Irish Cream (room temperature)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- Sprinkle gelatin over 1/4 cup cold water, stir, and let bloom for 5 minutes.
- In a saucepan, combine cream, milk, and sugar. Heat to 175°F (80°C) until steam rises and sugar dissolves—do not boil.
- Remove pan from heat. Whisk in bloomed gelatin until fully dissolved. If any undissolved bits remain, strain through a fine-mesh sieve.
- Let mixture cool for 2–3 minutes, then whisk in Baileys, vanilla, and a pinch of salt.
- Pour into six 3–4 oz ramekins or glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- To unmold, dip ramekins briefly into hot water (1–2 seconds on the outside), run a thin knife around edges, and invert onto plates.
Notes
For a smoother texture, always strain the mixture before refrigerating. Use a thermometer to ensure the cream doesn’t boil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian