Panna Cotta al Baileys
Baileys Panna Cotta

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my baileys panna cotta for you to enjoy.

Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making… All I can say is ‘wow’!

TwitterFacebook

6

Serves

6

Ingredients

Ingredients

  • 175g granulated sugar
  • 600ml semi-skimmed milk
  • 2 teaspoons vanilla extract
  • 4 eggs, plus 4 egg yolks
  • 60g caster sugar
  • 100ml Baileys liqueur

Weight Converter

Found in This Book

Feast your eyes on the finest baileys panna cotta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Place the granulated sugar in a large saucepan over a low heat, slowly stirring with a wooden spoon until the sugar has dissolved. Bring to the boil and bubble for 2–3 minutes until the mixture turns a pale caramel colour. Pour it into 6 ramekins, tilting them so that the caramel coats the bottom and halfway up the sides. Set aside to cool.

Preheat the oven to 160ºC/gas mark 3.

Pour the milk into a saucepan, add the vanilla extract and heat until almost boiling. Set aside to cool slightly.

Beat the eggs, egg yolks and caster sugar together in a large bowl. Pour into the milk along with the Baileys and whisk together.

Divide the milk mixture between the ramekins and place them in a roasting tin. Pour in enough cold water to come halfway up the side of the dishes, then place in the oven for 25 minutes until set, or until a skewer inserted into the centre comes out clean. Remove the ramekins from the roasting tin and set aside to cool.

When ready to serve, run a sharp knife around the edge of each panna cotta, place a small plate over the top and flip over.

Serve the panna cotta with the caramel poured around it.

Once you’re done, simply sit back and enjoy your baileys panna cotta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Easy Sour Cherry Ice Cream with Amaretto Sauce

View Recipe

Next Recipe

Pear & Banana Sweet Bread

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

4

Serves

8

Ingredients

Seafood

Main Ingredient
View Recipe

ZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup

You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...

4

Serves

14

Ingredients
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe