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