Baileys Irish Cream Panna Cotta is a silky, boozy custard that feels elegant but is surprisingly simple to make at home. The combination of cream, vanilla, and Irish cream liqueur gives a smooth, lightly boozy finish that guests always notice. I’ve made this several times for dinner parties and weeknight treats, and it never fails to impress — it’s as fuss-free as a dessert gets (and pairs nicely with a slice of banana cake cream cheese roll for a brunch twist).
Why Make This Recipe
- Decadent flavor: cream and Baileys marry into a rich, creamy dessert that’s both comforting and celebratory.
- Make-ahead convenience: prepare it a day ahead to free up time when hosting.
- Simple technique: no custard tempering or baking required — mostly gentle heating and chilling.
- Customizable: you can adapt the alcohol level, sweetness, or add chocolate/espresso notes.
- Personal insight: I love this recipe because it looks restaurant-level but needs only one saucepan and ramekins, so I often serve it after heavier mains like baked Caesar chicken with creamy parmesan.
Recipe Overview
- Prep time: 10 minutes (plus gelatin bloom time)
- Cook time: 10 minutes
- Chill time: minimum 4 hours, best overnight
- Total time: about 4 hours 20 minutes (overnight preferred)
- Servings: 6 (using 4–6 oz / 120–180 ml ramekins)
- Difficulty: Easy
- Method: Bloom powdered gelatin, gently heat cream/milk with sugar and vanilla to just under a simmer (~180°F / 82°C), dissolve gelatin, cool slightly, fold in Baileys, pour into molds, chill until set.
My Experience Making This Recipe
When I first tested this panna cotta, I learned the hard way that adding Baileys to very hot cream can slightly separate it. Cooling to about 45°C (113°F) before folding in the liqueur fixed that instantly. I also experimented with different gelatin amounts to find a balance between creamy and sliceable — 2 1/4 tsp gives a silky wobble while 3 tsp yields a firmer dessert.
How to Make Baileys Irish Cream Panna Cotta
Start by blooming the gelatin: sprinkle 2 1/4 teaspoons (7 g) powdered gelatin over 3 tablespoons (45 ml) cold water and let sit 5 minutes. In a saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, 1/3 cup (65 g) granulated sugar, and 1 teaspoon vanilla extract (or the scraped seeds of 1 vanilla bean). Warm over medium heat, stirring, until the mixture reaches about 180°F (82°C) — small bubbles will appear at the edge, do not boil. Remove from heat, whisk in the bloomed gelatin until fully dissolved, then let the mixture cool to ~45°C (113°F). Stir in 1/2 cup (120 ml) Baileys Irish Cream. Strain through a fine-mesh sieve into a measuring cup, then pour into six 4–6 oz ramekins or silicone molds. Chill uncovered in the fridge to start for 20–30 minutes, then cover and refrigerate at least 4 hours, preferably overnight until set.
Equipment tip: use a digital thermometer for reliable temperatures, a whisk, a fine mesh sieve, and ramekins or silicone molds for easy unmolding. For a softer panna cotta, reduce gelatin to 2 tsp; for firmer, use 3 tsp.
Expert Tips for Success
- Bloom gelatin properly: sprinkle gelatin over cold water (don’t dump it in hot liquid) and wait 5 minutes for even hydration.
- Temper temperature: dissolve gelatin in hot cream but cool to ~45°C before adding Baileys to avoid separation or flavor loss.
- Use full-fat dairy: heavy cream creates the smoothest texture; low-fat milks yield a less luxurious set. Consider technique parallels from other creamy dishes like this cottage cheese flatbread when gauging creaminess.
- Strain for silkiness: push the panna cotta through a sieve as you pour to remove any undissolved bits of gelatin or vanilla pod fragments.
- Molding/unmolding: run the ramekin briefly under hot tap water (5–10 seconds) or dip the base in hot water for 10 seconds, then invert onto a plate to release.
How to Serve Baileys Irish Cream Panna Cotta
- Classic finish: top with a light dusting of cocoa powder, shaved dark chocolate, or a few coffee beans for contrast.
- Fruit accents: serve with macerated berries (strawberries, raspberries) or a compote to cut through the richness.
- Sauces: a salted caramel or espresso syrup pairs beautifully and adds visual appeal. Consider serving alongside savory mains such as these beef-stuffed shells with creamy ricotta for a full menu.
- Occasion ideas: elegant for dinner parties, scaled-down for date nights, or made alcohol-free for family gatherings (see variations).
Storage and Reheating Guide
- Refrigeration: cover individual ramekins with plastic wrap or store in an airtight container; keep in fridge up to 3 days for best texture.
- Freezing: not recommended for best texture — freezing causes ice crystals and a grainy texture. If necessary, freeze in an airtight container up to 1 month and thaw slowly in the fridge; expect some loss of silkiness.
- Reheating: panna cotta is best served chilled or at cool room temperature. Do not microwave; if slightly too firm from chill, sit at room temperature for 15–20 minutes before serving.
Recipe Variations
- Alcohol-free: replace Baileys with 1/2 cup (120 ml) Irish-cream flavored syrup or extra milk and add 1 tsp instant coffee for depth. Use the same gelatin ratio.
- Dairy-free: swap heavy cream and milk for 2 cups (480 ml) full-fat canned coconut cream and 1 cup (240 ml) oat milk, and replace gelatin with 1 tsp agar-agar simmered for 5 minutes (results firmer and slightly different texture).
- Chocolate Baileys: add 2 oz (55 g) good-quality dark chocolate to the hot cream and whisk until melted before adding gelatin; pair with shaved chocolate.
- Less-alcohol option: reduce Baileys to 1/4 cup (60 ml) and add 1/4 cup (60 ml) extra milk; or use reduced-alcohol Irish cream.
Nutritional Highlights
- This is an indulgent dessert: high in saturated fat and sugar from cream and added sugar — enjoy in moderation as a special treat.
- Calcium source: made with dairy, it provides calcium and some protein, though not a low-calorie option.
- Allergens and dietary notes: contains dairy and gelatin (animal-based) and alcohol — not suitable for children, pregnant people, or those avoiding alcohol or gelatin. For vegetarian/vegan needs, choose agar-agar and dairy-free creams.
Troubleshooting Common Issues
- Problem: panna cotta won’t set. Solution: you likely used too little gelatin or too much cold liquid; gently reheat the mixture, dissolve 1/2–1 tsp more gelatin bloom, whisk in, and chill again.
- Problem: gritty or grainy texture. Solution: gelatin wasn’t fully dissolved or mixture overheated. Reheat gently, whisk until smooth, strain, and chill.
- Problem: Baileys curdles/separates. Solution: cool the hot cream to ~45°C (113°F) before adding the liqueur and stir gently to combine.
Frequently Asked Questions
Q: Can I make panna cotta in silicone molds and unmold them easily?
A: Yes — silicone molds are excellent for unmolding because they flex. Lightly oil the molds if you’re nervous, but usually dipping the base in hot water for 5–10 seconds and inverting will release them cleanly.
Q: How do I adjust gelatin if I want a firmer set for slicing?
A: Increase powdered gelatin from 2 1/4 tsp to 3 tsp (approx. +3 g) for a noticeably firmer panna cotta. Bloom the extra gelatin in proportionally more cold water and follow the same dissolving steps.
Q: Can I make this ahead and travel with it to an event?
A: Yes. Keep panna cotta chilled in a cooler with ice packs; they hold well for several hours. If unmolded on plates, stack carefully or chill until just before serving to maintain shape.
Q: Is there a non-alcoholic Baileys substitute that still delivers flavor?
A: Yes — use an Irish-cream flavored syrup or a mix of half-and-half with 1/4 tsp vanilla, 1/8 tsp cocoa powder, and a teaspoon of coffee extract to mimic the profile without alcohol.
Conclusion
If you want an easy yet impressive dessert, this Baileys Irish Cream Panna Cotta strikes the balance between restaurant-quality and home-friendly technique. For additional recipe inspiration and a boozy variation to compare, see Boozy Bailey’s Panna Cotta – Inside The Rustic Kitchen.
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Baileys Irish Cream Panna Cotta
- Total Time: 260 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A silky, boozy custard with a rich combination of cream, vanilla, and Baileys Irish cream liqueur, perfect for impressing guests at any occasion.
Ingredients
- 2 1/4 teaspoons (7 g) powdered gelatin
- 3 tablespoons (45 ml) cold water
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 1 teaspoon vanilla extract (or seeds of 1 vanilla bean)
- 1/2 cup (120 ml) Baileys Irish Cream
Instructions
- Sprinkle powdered gelatin over cold water and let sit for 5 minutes to bloom.
- In a saucepan, combine heavy cream, whole milk, sugar, and vanilla extract. Warm over medium heat until it reaches about 180°F (82°C).
- Remove from heat and whisk in the bloomed gelatin until fully dissolved.
- Allow the mixture to cool to about 45°C (113°F), then stir in Baileys Irish Cream.
- Strain through a fine-mesh sieve into a measuring cup.
- Pour into six 4–6 oz ramekins or silicone molds.
- Chill uncovered for 20–30 minutes, then cover and refrigerate for at least 4 hours, preferably overnight until set.
Notes
For a softer panna cotta, reduce gelatin to 2 teaspoons; for firmer, use 3 teaspoons. Top with cocoa powder, shaved chocolate, or macerated berries before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg