Creamy, indulgent Bailey’s panna cotta — a boozy dessert that’s impressive yet incredibly simple to make. With a soft, silky texture and the warming flavour of Irish cream liqueur, this panna cotta works for cozy nights, dinner parties or festive occasions throughout the year.
Panna cotta is one of the easiest desserts to prepare — just a few minutes of hands-on work, pour into moulds or serving dishes and chill until set.
This recipe takes a classic Italian dessert and adds a festive twist with Bailey’s Irish cream. It’s versatile enough to serve year-round: Valentine’s Day, Christmas, a relaxed evening in or when you’re entertaining guests.
Ingredients – what you need
Below is a photo showing the ingredients and a few tips. Use the best quality dairy and liqueur you can for the creamiest result.
- Milk – whole milk (full fat) for best flavour and texture.
- Cream – heavy cream (double cream in the UK). Avoid low-fat versions.
- Sugar – caster (superfine) sugar is ideal; granulated works if needed.
- Vanilla – vanilla bean paste gives great flavour, or use vanilla extract or a scraped vanilla pod.
- Gelatine – this recipe uses gelatine powder. I tested it with 4 teaspoons (12 g) — roughly equal to 3 gelatin leaves. Check your gelatine packet for specific instructions.
- Bailey’s – any Irish cream liqueur will do.
- 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-sized pot and bring just to a boil. As soon as it reaches a boil, remove from the heat (watch it closely so it doesn’t boil over).
Step 2 – Stir in the sugar until it has fully dissolved. Add the Bailey’s Irish cream and mix to combine.
Step 3 – Sprinkle in the gelatine powder and whisk thoroughly to remove any lumps. Continue stirring until the gelatine has completely dissolved.
Step 4 – Pour the mixture into moulds, ramekins or small serving dishes. Allow to cool slightly, then refrigerate for at least 6 hours, or until fully set.
Recipe tips and FAQs
- Read gelatine instructions – gelatine brands vary: some require blooming in water before use, others can be sprinkled directly into hot liquid. Follow your packet’s directions.
- Moulds vs serving dishes – you can serve panna cotta in individual dishes, ramekins, or use moulds if you prefer a more formal presentation.
- Removing from moulds – briefly dip the mould in hot water for 3–4 seconds, then invert onto a plate to release. Don’t leave the moulds in hot water; a few seconds is enough or the panna cotta may soften.
Yes — use a vegetarian or vegan gelling agent such as agar if you prefer not to use gelatine. Follow agar instructions carefully, as it sets differently.
Refrigerate for at least 6–8 hours for a firm set; overnight is ideal.
Yes. Make the panna cotta the night before or up to 2–3 days ahead 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 try this Bailey’s panna cotta or another recipe, please rate it and share your results in the comments — I love hearing from you!
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and tricks to get great results first time.
Bailey’s Panna Cotta
By Emily
Ingredients
- 1 cup whole milk, (250 ml)
- 1 cup heavy cream, (250 ml)
- ½ cup caster or granulated sugar, (95 g)
- ¼ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 4 teaspoons gelatine powder, (12 g)
- ½ cup Bailey’s Irish cream liqueur, (125 ml)
- Dark chocolate, for grating on top (optional)
Instructions
-
Put the milk, cream and vanilla in a medium-sized pot and bring to a boil. As soon as it starts boiling, turn off the heat.
-
Add the sugar and stir until completely dissolved. Stir in the Bailey’s Irish cream.
-
Sprinkle in the gelatine and whisk thoroughly to remove any lumps. Stir until the gelatine is fully dissolved.
-
Pour into moulds, ramekins or small serving dishes. Once cool, refrigerate for at least 6 hours to set.
How to remove from moulds (if using)
-
Fill a large bowl with hot water.
-
Dip each mould for 3–4 seconds, then invert onto a plate. If it doesn’t release, dip a little longer — but only for a few seconds.
-
Important: Don’t leave the moulds in hot water or the panna cotta will begin to melt.
Notes
- Read gelatine instructions – check your gelatine packet. Some require blooming in water; others can be added directly to hot liquid.
- Moulds vs serving dishes – use ramekins or small glasses for individual servings, or pour into moulds for a more elegant presentation.
- To make in advance – you can prepare panna cotta the night before or up to 2–3 days ahead; keep refrigerated.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise noted.
- All vegetables are assumed medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven.
- Nutrition details on the site are approximate and automatically calculated.
Nutrition
Nutrition information is an approximation and should be used as a guide.