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

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Bruschette con crema d’avocadoAvocado & Smoked Paprika Bruchette

Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. I wanted to create a recipe with this fruit, as it has an extremely high nutritional value and helps provide many general health benefits....

4

Serves

6

Ingredients
View Recipe

Pasta e fagioliHearty Bean Stew with Pasta

This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...

4

Serves

13

Ingredients
View Recipe

Torta di Carciofi e SpinaciArtichoke & Spinach Tart

I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...

8

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Fagioli al rosma rino con pane tostato all’aglioItalian Beans with Rosemary on Garlic Toasts

You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.

10

Ingredients
View Recipe