• 300ml double cream
  • 150ml whole milk
  • 150ml Baileys Original
  • 3tbsp caster sugar
  • 1 sachet (12g) powdered gelatine
  • 1tsp vanilla extract
  • Whipped cream or mascarpone
  • Raspberries or blackberries (optional)


  1. In a small bowl, combine the gelatine with 3tbs water, briefly whisk with a fork and set aside to sponge for 5 minutes.
  2. Meanwhile, in a small saucepan combine the milk, Baileys, sugar and vanilla, and bring to a simmer.
  3. Remove from heat and whisk in the sponged gelatine, ensuring it is fully dissolved.
  4. Finally, stir in the cream and pass the mixture through a fine sieve into a jug.
  5. Divide the panna cotta mixture between clean glasses and refrigerate for 2 hours or until set.
  6. When ready to serve, top each panna cotta with a dollop of whipped cream and garnish with a few raspberries.