Creamy and indulgent Bailey’s panna cotta — a boozy, low-prep dessert that’s elegant and effortless. Soft, silky and full of Irish cream flavour, it’s perfect for a cosy night in, a dinner party or any festive occasion.
Panna cotta is one of the simplest desserts to make: just a few minutes of hands-on time, pour into moulds or serving dishes, then chill until set. Using Bailey’s gives it a delicious Irish cream twist, but you can use any Irish cream liqueur you prefer.
This recipe works year-round — great for Valentine’s Day, Christmas, or when you want an easy, crowd-pleasing dessert. For other panna cotta ideas try vanilla, chocolate or white chocolate versions.
Ingredients – what you need
The photo below shows the ingredients and helpful notes.
- Milk – use whole milk for best flavour.
- Cream – heavy cream (double cream in the UK); do not use a low-fat option.
- Sugar – caster (superfine) sugar is ideal; granulated works if needed.
- Vanilla – vanilla bean paste, extract or a scraped vanilla pod.
- Gelatine – I used gelatine powder: 4 teaspoons (12 g sachet), equivalent to about 3 gelatin leaves. Follow your packet instructions.
- Bailey’s – any Irish cream liqueur is fine.
- Dark chocolate – optional, for grating over the top before serving.
Step by step photos and recipe instructions
Step 1 – Combine the milk, cream and vanilla in a medium pot and bring to a gentle boil. As soon as it starts to boil, remove from the heat to prevent it from boiling over.
Step 2 – Stir in the sugar until dissolved, then add the Bailey’s and mix to combine.
Step 3 – Sprinkle in the gelatine and whisk thoroughly to remove any lumps. Continue stirring until the gelatine is fully dissolved.
Step 4 – Pour the mixture into moulds, ramekins or serving dishes. Allow to cool, then refrigerate for at least 6 hours (ideally 6–8 hours) until set.
Recipe tips and FAQs
- Read gelatine instructions – some gelatine powders require blooming in water first; others can be sprinkled straight into the hot liquid. Check your packet and follow the recommended method.
- Moulds or serving dishes – you can set panna cotta in individual serving dishes, ramekins or silicone moulds depending on presentation.
- Removing from moulds – briefly dip the moulds into hot water for 3–4 seconds, then invert onto a plate. If it doesn’t release, repeat for a couple more seconds. Do not hold the moulds in hot water too long or the panna cotta will soften.
Yes — use a vegetarian/vegan setting agent such as agar-agar. Follow the agar packaging for correct amounts and technique, as it behaves differently to gelatine.
Refrigerate for at least 6–8 hours for a firm set.
Yes — panna cotta is an excellent make-ahead dessert. Prepare up to 2–3 days in advance and keep refrigerated until serving.
More easy dessert recipes to try
- Chocolate Hazelnut Torrone (Torrone dei Morti)
- Rich Chocolate Tart with Hazelnuts
- Eggless Tiramisu
- Martini Macchiato Cocktail
- Torta della Nonna: Italian Custard Tart
- Frangelico Hot Chocolate Affogato
If you make this Bailey’s panna cotta or any recipe from the blog, please rate it and leave a comment to let us know how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to get it right first time.
Bailey’s Panna Cotta
By Emily
Ingredients
- 1 cup (250 ml) whole milk
- 1 cup (250 ml) heavy cream (double cream UK)
- ½ cup (95 g) caster or granulated sugar
- ¼ tsp vanilla bean paste or 1 tsp vanilla extract
- 4 tsp gelatine powder (12 g sachet)
- ½ cup (125 ml) Bailey’s Irish cream liqueur
- Dark chocolate, for grating on top (optional)
Instructions
- Put the milk, cream and vanilla in a medium pot and bring to a gentle boil. Remove from heat as soon as it boils.
- Add the sugar and stir until dissolved. Stir in the Bailey’s.
- Add the gelatine and whisk to remove lumps. Stir until fully dissolved.
- Pour into moulds or serving dishes. Cool, then refrigerate for at least 6 hours to set.
How to remove from moulds (if using)
- Fill a large bowl with hot water.
- Dip the moulds for 3–4 seconds, then invert onto a plate — you should hear the panna cotta release. Serve with grated chocolate if desired.
- Important: Do not hold the moulds in hot water for long or the panna cotta will begin to melt.
Notes
- Gelatine: Follow manufacturer instructions — some require blooming in water first.
- Serving: You can set panna cotta in ramekins, serving dishes or moulds depending on how you want to present it.
- Make ahead: Prepare up to 2–3 days in advance and keep refrigerated.
Nutrition
Carbohydrates: 30 g |
Protein: 7 g |
Fat: 24 g |
Saturated Fat: 15 g |
Sugar: 28 g
Nutrition information is an approximation.