BAILEYS Panna Cotta
Baileys panna cotta with vanilla and macerated strawberries. Refrigerate the panna cotta for at least 6 hours after preparation.
Ingredients
- Panna Cotta — 2¼ cups Heavy Whipping Cream
- Panna Cotta — 3 Tbsp BAILEYS® Irish Cream
- Panna Cotta — ½ cup Granulated Sugar
- Panna Cotta — 1 Vanilla Bean Split or 1½ tsp Vanilla Extract
- Panna Cotta — 1 (¼ oz) Packet Powdered Gelatin Plus ¼ cup Cold Water
- Strawberries — 10–12 Medium-Sized Strawberries
- Strawberries — 2 Tbsp Granulated Sugar
- Strawberries — ½ tsp Vanilla Extract
- Strawberries — Juice from Half of a Lemon
Method
- BLOOM THE GELATIN: Sprinkle the gelatin evenly over the ¼ cup cold water. Let stand for 5 minutes.
- HEAT THE CREAM: Combine the cream, sugar and Baileys in a medium saucepan. If using a vanilla bean, scrape in the seeds and add the pods; otherwise add the listed vanilla extract. Gently whisk to distribute. Heat to about 190°F without boiling.
- DISSOLVE THE GELATIN: Remove from the heat and discard the vanilla pods, if used. Whisk in the bloomed gelatin until fully dissolved. Return briefly to low heat if needed to dissolve it.
- CHILL: Divide evenly among panna cotta molds. Cover and refrigerate for at least 6 hours.
- PREPARE THE STRAWBERRIES: Mix the strawberries with their sugar, vanilla and lemon juice. Cover and refrigerate for at least 30 minutes.
- UNMOLD AND SERVE: Gently run a knife around the panna cotta’s edge. Dip the mold in hot water for 5–10 seconds, then invert onto a plate, using a knife to help release it if needed. Top with the macerated strawberries. Drizzle the plate with chocolate sauce if desired.