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Perfect Baileys Salted Caramel Panna Cotta

Baileys salted caramel panna cotta - featured image
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A silky, boozy dessert combining creamy panna cotta with a rich salted caramel drizzle, perfect for elegant entertaining and easy to make.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 2 1/2 tsp (about 7 g) gelatin powder
  • 1/4 cup (60 ml) cold water
  • 1/2 cup (120 ml) Bailey’s Irish Cream
  • For the Salted Caramel:
  • 1 cup (200 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, cut into pieces
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1/2 tsp sea salt flakes

Instructions

  1. Bloom the gelatin: Sprinkle the gelatin powder over 1/4 cup (60 ml) of cold water in a small bowl. Let it sit for 5 minutes until it swells and becomes spongy.
  2. Heat cream mixture: In a medium saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, and 1/2 cup (100 g) granulated sugar. Warm over medium heat, stirring occasionally, until sugar dissolves and the mixture is hot but not boiling (around 170°F / 77°C), about 5-7 minutes.
  3. Add gelatin: Remove the cream mixture from heat. Stir in the bloomed gelatin until fully dissolved, whisking gently to avoid lumps.
  4. Mix in Bailey’s: Stir in 1/2 cup (120 ml) Bailey’s Irish Cream.
  5. Pour and chill: Pour the mixture evenly into 4-6 ramekins or glasses. Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until firm but jiggly.
  6. Make the salted caramel: In a clean, dry saucepan, melt 1 cup (200 g) granulated sugar over medium heat, stirring occasionally until it liquefies into a deep amber color.
  7. Add butter: Carefully add 6 tbsp (85 g) unsalted butter to the caramel, stirring until melted.
  8. Add cream and salt: Slowly pour in 1/2 cup (120 ml) warmed heavy cream while stirring. Let boil for 1 minute, then remove from heat and stir in 1/2 tsp flaky sea salt.
  9. Cool slightly: Allow caramel to cool to room temperature until thick but pourable.
  10. Serve: Drizzle salted caramel generously over panna cotta just before serving. Optionally sprinkle extra sea salt flakes on top.

Notes

Bloom gelatin properly to ensure panna cotta sets. Avoid boiling cream mixture to prevent curdling. Be patient when making caramel to avoid burning. Panna cotta tastes better after chilling overnight. Salted caramel can be made up to 2 days ahead and warmed before serving. For unmolding, dip ramekins briefly in warm water and loosen edges with a knife.

Nutrition

Keywords: Baileys, salted caramel, panna cotta, dessert, easy dessert, elegant dessert, creamy dessert, Irish cream, caramel sauce

Find it online: https://tempotaste.com/perfect-baileys-salted-caramel-panna-cotta-recipe-easy-elegant-dessert-for-entertaining/