Baileys Irish Cream Panna Cotta (St Patrick)

Indulge in the creamy, dreamy goodness of Baileys Irish Cream Panna Cotta topped with Baileys Chocolate Whipping Cream! It's a dessert experience you won't want to miss!

Prep Time 15

REFRIGERATE 12

Total Time 12 15

Equipment

Pastry Bag and 4 Tips

Pastry Stand

Ingredients

BAILEYS PANNA COTTA

▢ 2 (4 g) gelatin sheets (1:1 Agar agar / 0.14 oz | 4 g)
▢ 12.70 oz (360 g) heavy whipping cream
▢ 0.88 oz (25 g) sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 2 Tbsp (30 g) Baileys Irish Cream

CHOCOLATE BAILEYS WHIPPING CREAM

▢ 3.53 oz (100 g) heavy cream (Very Cold)
▢ 1 Tbsp (15 g) Baileys Irish Cream
▢ 1/2 Tbsp (10.5 g) blue agave
▢ 0.53 oz (15 g) unsweetened cocoa powder

Instructions

BAILEYS PANNA COTTA PREPARATION

Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
2 gelatin sheets
In the medium sauce pan, heat on medium low the heavy whipping cream together with the sugar and vanilla bean paste. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat, add the Baileys Irish cream and drop the scooped gelatin in. Stir until desolved.
12.70 oz heavy whipping cream, 0.88 oz sugar, 1 tsp vanilla bean paste, 2 Tbsp Baileys Irish Cream
Fill your 4 glasses with the cream and let them cool down before placing in te refrigerator. Refrigerate for 6 hours, or best overnight.

CHOCOLATE BAILEYS WHIPPING CREAM PREPARATION

TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream and Baileys Irish cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.
3.53 oz heavy cream, 1 Tbsp Baileys Irish Cream
Take your mixing bowl out of the freezer. Add the blue agave and cocoa powder.
1/2 Tbsp blue agave, 0.53 oz unsweetened cocoa powder
Beat on low until the cocoa is combined (about 1 minute), then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down.