Silky Non-Alcoholic Baileys Panna Cotta
Alright, pull up a chair—let’s make Silky Non-Alcoholic Baileys Panna Cotta
Let me just say, the first time I made this non-alcoholic Baileys panna cotta, my youngest called it “grown-up pudding” (even though, honestly, there’s zero booze—just that lovely creamy taste). I started experimenting with this because my brother-in-law can’t have alcohol, but still wants to dig into all the festive goodness. I’ve tweaked it about a million times—ruined one batch so thoroughly I still find sticky spots on my kitchen tiles. So, coming from way too much literal and figurative wobbling, here’s the version my family actually cheers for.
This is why you’ll fall in love with making it (or at least not dread it)
I make this when I want something dead simple yet fancy enough that people think you tried hard (ha! fooled again). My family—especially my cousin Sarah—requests it every Easter and Christmas. She says it’s like dessert giving you a really posh hug; although, she once accused me of secretly spiking it. Nope, just caffeine & chocolate, Sarah. And you know what? The best part: It takes about 20 mins active work, and then… you abandon it in the fridge—magic! Oh, and every time I overcook the cream, it still turns out alright-ish, so don’t worry about being perfect. The most irksome bit was getting the right jiggle: if it wobbles when you tap the ramekin gently it’s done. If it dances off the plate… yeah, too much jiggle.
Stuff you’ll need (and what you can cheat with)
- 2 1/2 cups (about 600ml) heavy cream (sometimes I swap half with whole milk to lighten it up; my grandmother swears by Jersey cream though—any works)
- 1 cup Baileys Irish Cream Coffee Creamer, non-alcoholic (truthfully, I use the store brand knockoff a lot—still delish)
- 1/2 cup granulated sugar (caster sugar is great but regular works—I’ve used coconut sugar once, and it was…interesting)
- 1 1/2 teaspoons powdered gelatin (if you only have those gelatin sheets lurking in the cupboard, use 2 plus a bit—just soak them first)
- 1 tablespoon cold water (for blooming the gelatin, which sounds more magical than it looks)
- 1/2 teaspoon vanilla extract (pure is best, but I won’t tell if you use the cheap stuff)
- Pinch of salt (just whack a small bit in—balances everything)
- Optional: shaved chocolate, espresso powder, or chocolate-covered coffee beans for serving (when I remember, I do all three, but usually none!)
How to actually make this (with real-life bumps)
- Bloom your gelatin: Sprinkle powdered gelatin over 1 tablespoon cold water in a teeny bowl; let it sit. Go have a natter, or pretend you’re cleaning.
- Mix, don’t scorch: Dump the cream, Baileys creamer, and sugar in a saucepan. Medium heat, please. Stir until it’s steamy—not boiling! (If it boils, you might get a skin. Meh, just peel it off, no harm done.)
- Melt & combine: Remove the pan from heat. Stir in your plumped-up gelatin with a little muscle. Add the vanilla and that decisive pinch of salt.
- Strain (sort of optional): I sometimes pour the mix through a sieve into a jug—honestly, if you hate dishes, just skip this; a few gelatin blobs never hurt anyone (much).
- Pour up: Pour into 4-6 ramekins, glasses, or whatever vessel you fancy. (I once used coffee cups in a pinch—a bit unorthodox but works!)
- Chill: Fridge for at least 4 hours—overnight is even better (I think this always tastes better the next day, don’t you?). Cover loosely with cling film unless you like your panna cotta with fridge smells. I mean, who doesn’t love a subtle onion undertone? (Kidding. Please cover it.)
- Unmold or not: To unmold, dip ramekin bottoms briefly in hot water, run a knife round the edge, and flip. Or eat right out of the cup. No one’s judging, least of all me.
- Dress it up: Scatter your favorite toppings. I usually grab whatever’s closest—sometimes it’s just a bit of grated chocolate and a literal dash of instant espresso (this is where I sneak a taste…for quality control, obviously).
Notes from my adventures in wobbly desserts
- The fridge time is non-negotiable. I got impatient once and ended up with creamy soup. Not the worst mistake, but not a panna cotta either.
- I once tried a non-dairy version with coconut cream. The flavor was lovely but the texture—hmm, let’s say “unique”. If you try it, let me know if yours firms up better.
- Found cheaper gelatin gives a firmer wobble; pricier brands make it silkier but (unintentionally) floppier. Pick your side!
Wild ideas and (a few) fails
- Sneaking in a swirl of caramel before chilling—works if you don’t overdo it. Otherwise it looks a bit… swampy.
- I tried tossing some instant coffee granules into the mix once. Don’t. It turned out both gritty and bitter—I gave that whole batch to my unsuspecting neighbor. Sorry, Jon!
- Mixing chopped-up dates or figs: Nice but overpowers the Baileys flavor. Maybe stick to a little for texture.
No fancy toys? Here’s what I use (and bodged in the past)
- Small saucepan
- A whisk (a fork is fine in a pinch; just double-check for lumps)
- Measuring cups (sometimes I wing it with a mug; results vary… but hey, it’s dessert!)
- Ramekins, jars, or—once—a couple of old teacups. Actually, I still like those best.
Don’t have a sieve? Just pour slowly—most of the possible lumps sink anyway; learned that form impatience one day.
Keeping it for later (but honestly, it never lasts)
Cover and stash in the fridge for up to 3 days. Never frozen it, but I imagine you’d just end up with icy Baileys cubes (tempting, but not quite panna cotta). In my house, the leftovers last about as long as a snowflake in June.
How I love serving this (and a family quirk)
We do a big dollop of whipped cream and sprinkle crushed coffee beans for crunch. Mum sometimes adds a gingersnap on the side; I think she secretly likes upstaging me.
Oh, if you want to get proper posh, try drizzling a smidge of homemade caramel—it’s way easier than you’d think.
Things I wish I’d known (AKA, don’t ignore these)
- Don’t rush the blooming. I once just chucked the gelatin straight in and—well, imagine a lump of jelly in the middle of your dessert. Not my finest.
- Don’t boil the cream! If you do, the texture gets a bit chalky; I learned this after getting a little carried away with multitasking, trying to answer emails and cook at the same time. Whoops.
- Over-chill and it can get rubbery, just a little less fridge time is often better if you like a softer wobble.
The answers to your questions
Can I make this dairy-free? You can try substituting with full-fat coconut milk, but as I said—the texture’s not quite the same. Maybe use a bit of coconut cream and some almond milk? I haven’t nailed a version I love yet, but hats off if you do.
How do I know it’s set? It should wobble like a jelly but not slosh. Give the ramekin a little nudge—if it shimmies as a whole, you’re golden.
Help! Mine won’t set. What happened? Possibly not enough gelatin or maybe the mixture was too hot or too cold when you added it. (Gelatin’s got a mind of its own, sometimes.)
Can I double this recipe? Absolutely, but use a big enough pan or you’ll spend ages cleaning up the stovetop (ask me how I know).
Want a quick video demo? I’d check Sorted Food’s panna cotta guide—it’s not mine, but their accent is much posher and the results look ace.
What if I don’t have Baileys non-alcoholic creamer? Just use regular coffee creamer mixed with a splash of chocolate syrup—might not be exactly the same, but close enough for jazz.
Right, now if anyone asks, you’re officially the panna cotta person. Oh, and if you discover a genius trick I haven’t tried, drop me a note—or just send dessert.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup non-alcoholic Irish cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
- Fresh berries, for garnish
Instructions
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1In a small bowl, sprinkle powdered gelatin over cold water and let it bloom for 5 minutes.
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2Combine heavy cream, whole milk, non-alcoholic Irish cream, and granulated sugar in a saucepan. Heat gently over medium heat until the sugar dissolves, stirring occasionally. Do not let it boil.
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3Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
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4Add vanilla extract and mix well. Pour the mixture evenly into four serving glasses or ramekins.
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5Let the panna cotta cool to room temperature, then refrigerate for at least 4 hours or until fully set.
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6Before serving, top with fresh berries if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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