Baileys Panna Cotta with Caramel Chocolate Sauce Recipe

Introduction

Baileys Panna Cotta is a silky, indulgent dessert that combines the creamy richness of Irish cream liqueur with a smooth, delicate texture. Finished with a luscious caramel chocolate sauce, it’s a perfect treat for special occasions or when you want to impress your guests with minimal effort.

Ingredients

• 100 ml Baileys Irish cream
• 350 ml heavy cream
• 60 g castor sugar
• 1 teaspoon vanilla extract
• 1¼ teaspoon powdered gelatine
• 40 ml cold water
• 60 ml evaporated milk
• 140 g caramel chocolate chips

Instructions

1. Step 1: In a small bowl, add the gelatine to the cold water and stir to combine. Let it soak for a few minutes until it softens.
2. Step 2: In a medium saucepan over low heat, combine the heavy cream, vanilla extract, castor sugar, and Baileys Irish cream. Stir occasionally until the sugar dissolves completely. Do not let the mixture boil, then remove from heat.
3. Step 3: Add the soaked gelatine to the warm cream mixture and stir well until the gelatine has fully melted and is evenly incorporated.
4. Step 4: Pour the panna cotta mixture evenly into 4 moulds or serving glasses. Cover each with plastic wrap and refrigerate overnight to allow them to set firmly.
5. Step 5: For the caramel chocolate sauce, warm the evaporated milk and caramel chocolate chips in a small pot over medium heat. Stir occasionally until the chocolate melts completely. Remove from heat and pour the sauce into a glass jar.
6. Step 6: To serve, dip the bottom of each mould into warm water for a few seconds to loosen the panna cotta. Carefully invert onto serving plates. Drizzle with the caramel chocolate sauce and garnish with sliced strawberries if desired.

Tips & Variations

• Ensure the cream mixture does not boil to prevent the Baileys from curdling and to keep the texture smooth.
• For a fruity twist, top with fresh berries or a berry coulis instead of chocolate sauce.
• Use gelatin sheets as an alternative to powdered gelatine, following the package soaking instructions.

Storage

Store any leftover panna cotta covered in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if reheating the chocolate sauce, warm gently in a microwave or over low heat to avoid burning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this panna cotta without alcohol?

Yes, you can substitute the Baileys Irish cream with an equal amount of extra heavy cream or a non-alcoholic Irish cream-flavored syrup for a similar taste without the alcohol.

How do I know when the panna cotta is set?

The panna cotta is fully set when it has a firm but jiggly texture and holds its shape when gently shaken or moved. This usually takes at least 4-6 hours in the refrigerator, but overnight chilling is recommended for best results.

Baileys Panna Cotta with Caramel Chocolate Sauce Recipe

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★★★★★

4.7 from 137 reviews

This Baileys Panna Cotta recipe combines the rich, creamy flavors of Baileys Irish Cream with a smooth, silky custard set by gelatin. Paired with a luscious caramel chocolate sauce, this elegant dessert is perfect for special occasions or an indulgent treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 8 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Baileys Panna Cotta

• 100 ml Baileys Irish Cream
• 350 ml heavy cream
• 60 g castor sugar
• 1 teaspoon vanilla extract
• 1¼ teaspoon powdered gelatine
• 40 ml cold water

Caramel Chocolate Sauce

• 60 ml evaporated milk
• 140 g caramel chocolate chips

Instructions

1. Prepare Gelatine: Add the gelatine and cold water to a small bowl and stir to combine. Allow the gelatine to soak up the water for a few minutes to bloom, ensuring it will dissolve evenly into the cream mixture.
2. Heat Cream Mixture: In a medium saucepan set over low heat, combine the heavy cream, vanilla extract, castor sugar, and Baileys Irish Cream. Stir occasionally to dissolve the sugar, making sure the mixture does not boil. When the sugar is fully incorporated and the mixture is hot, remove from heat.
3. Incorporate Gelatine: Add the bloomed gelatine to the warm cream mixture and stir thoroughly until the gelatine has completely melted and is evenly distributed.
4. Set the Panna Cotta: Divide the panna cotta mixture evenly between 4 moulds or glasses. Cover the tops with plastic wrap to prevent skin from forming and refrigerate for at least 6 hours, preferably overnight, until fully set.
5. Make the Caramel Chocolate Sauce: Place the evaporated milk and caramel chocolate chips in a small pot over medium heat. Stir occasionally as the chocolate melts, ensuring a smooth and glossy sauce. Once melted, remove from heat and pour into a serving container.
6. Demould and Serve: To unmould the panna cotta, briefly dip the bottoms of the moulds into warm water for a few seconds to loosen them. Carefully invert onto serving plates. Serve with a generous drizzle of the warm caramel chocolate sauce and garnish with fresh sliced strawberries if desired.

Notes

• Do not boil the cream mixture to avoid curdling and damaging the Baileys flavor.
• Allow the gelatine to bloom fully before adding to ensure smooth texture.
• Chilling time is crucial for proper setting; overnight refrigeration is recommended.
• Use warm water dipping carefully to avoid melting the dessert.
• Fresh strawberries or berries are a great garnish to add freshness and color.

Keywords: Baileys panna cotta, creamy dessert, gelatin dessert, Baileys Irish Cream recipe, caramel chocolate sauce, easy panna cotta