Boozy Bailey’s Panna Cotta in Your Pressure Cooker
Creamy and delicious Bailey's Panna Cotta! This boozy dessert is low prep, so impressive and incredibly delicious. It's soft, smooth and creamy with the most delicious kick of Irish cream liqueur, what's not to love?
Equipment
- 1 Saucepan medium
Ingredients
Main ingredients
- 1 cup whole milk full fat, 250ml
- 1 cup heavy cream double cream UK, 250ml
- ½ cup caster or granulated sugar 95g
- ¼ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 4 teaspoons gelatine powder 12g sachet
- ½ cup Bailey’s Irish cream liqueur 125ml
- Dark chocolate for grating on top (optional)
- 4 tablespoons cold water to bloom gelatine
Instructions
Instructions
- Start by combining the whole milk, heavy cream, and sugar in a saucepan over medium heat.
- Stir until sugar dissolves, then take it off heat and add your vanilla and Bailey’s Irish cream. Smell that aroma drifting? Yep, that’s good.
- In a small bowl, sprinkle gelatine powder over 4 tablespoons cold water. Let it sit 'til it blooms, about 5 minutes.
- Once bloomed, stir gelatine into the warm milk mixture slowly so it melts all the way in.
- Pour the mixture into your serving glasses or molds. Make sure to leave some space so it sets right.
- Pop these into the fridge for at least 4 hours or until firm. No pressure cooker here, but this chilling is key.
- Serve chilled, optionally grate some dark chocolate atop for that final touch. You’re gonna love it.
Notes
Grated dark chocolate on top adds a sharp contrast, giving an almost bittersweet crunch that wakes up the creamy softness below. Optionally serve with this for added indulgence.