Baileys Panna Cotta with Caramel Chocolate Sauce Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate Gelatine: Add the bloomed gelatine to the warm cream mixture and stir thoroughly until the gelatine has completely melted and is evenly distributed.
- 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.
- 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.
- 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
