Bailey’s Panna Cotta with Chocolate Ganache; a smooth and creamy panna cotta spiked with festive Bailey’s liqueur and smothered in rich milk chocolate ganache.
I’m not sure there exists a dessert that hides its, almost ridiculous, simplicity better than the panna cotta.
Its Italian name, its rarity on a menu, its tendency for nakedness, everything points to fancy. However, this is almost a joke of a recipe. One you can throw together in minutes yet easily present as something that requires effort or skill of some mysterious level.
Today’s recipe is no different, perhaps except for a chocolatey topping. It felt rude just to hand you all just a mere four ingredients and a few lines of text. So instead there are six.
This Bailey’s Panna Cotta, unsurprisingly, contains a generous measure of everyone’s favourite festive cream liqueur. Otherwise it contains cream, just a small dose of sugar, and a couple of leaves of gelatine. If you like you can leave it at that, or you can also add the layer of chocolate ganache I propose below. That said, a wee drizzle of salted caramel would also be a delectable addition. I’ll be right back.
Do forgive the lack of photography for the moment, and the presence of Liam Gallagher for any non-believers. I may return in future to make this recipe more SEO-friendly and visually appealing. This Bailey’s Panna Cotta was tested first for a vlog I posted recently on my YouTube channel, in which I take you lovely folks along for a chill day of Christmas gift-shopping and other festive frivolity. Hence the visibly low-quality shots used for a distinctively high-quality bit of dessert.
If you’re responsible for pudding at your family Christmas dinner this year, if you have a dinner party to attend, or if you just want to impress someone with something this month, I propose this Bailey’s Panna Cotta. As long as you have a pan, a whisk, some glasses, and a bit of time to spare for waiting, you’ll smash it.
You can serve this Bailey’s Panna Cotta in glasses, ramekins, or jars, however you like. In the (questionable) pictures exhibited, I used some little individual jars for serving, plus an extra non-pictured glass. Depending on the portion size you prefer, you should get 4 generous or 6 small servings from the quantities provided below.
Afterwards, you will undoubtedly have some extra chocolate ganache, one of my favourite problems to have. Try using it in another dessert, drizzled over ice cream, stirred into porridge, or spooned straight into your gob. All options are equally recommended. Similarly, feel free to use either milk or dark chocolate to make the ganache. Dark chocolate will create a more balanced dessert overall, with a stronger chocolate flavour. Milk chocolate will provide a sweeter result, but one that still works very favourably with Bailey’s.
To make this Bailey’s Panna Cotta, simply follow the recipe below:
Ingredients
For the panna cotta:
- 375ml double cream
- 125ml Bailey’s
- 2 tbsp soft brown sugar or demerara sugar
- 2 leaves of gelatine
For the chocolate ganache topping (optional):
- 150ml double cream
- 100g milk or dark chocolate
- Pinch of salt
Instructions
For the panna cotta:
- Fill a small bowl with cold water and bathe your gelatine leaves in it for 10-15 minutes until they are soft.
- Meanwhile, pour your cream, Bailey’s, and sugar into a small saucepan and place over a low heat.
- Once the mixture in your pan is gently steaming and hot to the touch, remove it from the heat.
- Remove your gelatine leaves from their bath, squeezing out as much water as possible, before adding them to the pan.
- Whisk the mixture continuously for around 30 seconds, or until all the gelatine has melted.
- Carefully pour or decant your panna cotta mixture into your glasses or jars, it should provide 4-6 individual servings.
- Place your serving glasses/jars into the fridge and allow the panna cotta to cool and set for at least 3 hours, or ideally overnight.
- When almost ready to serve, you can make the topping, if you like. Find the instructions below. If not, serve the cold and set panna cotta straight from the fridge. Enjoy!
For the chocolate ganache topping (optional):
- Break your chocolate into small pieces in a small/medium heatproof bowl.
- Heat your double cream, either in a heatproof bowl in the microwave or in a small saucepan, until gently steaming and hot to the touch.
- Pour the hot cream over the chocolate and add the salt. Allow to stand for 1 minute.
- Stir the mixture continuously until smooth and homogenous.
- Allow to cool slightly before gently pouring or spooning over the cold set panna cotta.
- Return the panna cotta to the fridge for at least 20-30 minutes before serving.
- Enjoy!
BE A MAVERICK: why not try topping the panna cotta with salted caramel instead of chocolate ganache for an extra rich flavour?
This Bailey’s Panna Cotta will keep well in the fridge for 2-3 days, but is best enjoyed fresh!
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