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
Scale
- 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