Baileys Vanilla Panna Cottas
The creamiest Baileys vanilla panna cottas, served with fresh orange segments & a homemade orange syrup. This is an easy dessert to make at Christmas that's perfect for Baileys lovers.
Servings: 4 People
Equipment
- 4 150 ml Pudding Moulds
- Medium Saucepan
- Mixing Bowls
- Sieve
Ingredients
Baileys Panna Cottas
- 325 g Double Cream
- 200 g Whole Milk
- 75 g Baileys
- 60 g Caster Sugar
- ½ A Vanilla Pod (Or 1 tsp Vanilla Paste)
- 3 Gelatine Sheets (See Notes)
Oranges
- 3 Large Oranges
- 100 ml Fresh Orange Juice (From 1 Of The Oranges)
- 50 ml Water
- 150 g Caster Sugar
Instructions
Baileys Panna Cottas
- Fill a small bowl with cold water then add in the gelatine sheets one at a time. Leave to soak whilst you warm the cream up.
- Next, place the cream, milk & sugar into a medium saucepan. Scrape the seeds out of the vanilla pod & add both the seeds & pod to the milk & cream.
- Place the pan over a low heat & allow to warm gently, stirring occasionally. Once steaming (don’t let it boil!) remove the pan from the heat.
- Squeeze as much water as you can out of the soaked gelatine then stir into the warm cream. Make sure to stir until the gelatine has fully dissolved.
- Stir the baileys into the cream then pass the mix through a sieve, into a mixing bowl (metal is best!).
- Next, fill a larger, separate bowl up with ice & water then place the bowl containing the cream into the bowl of water. Stir the panna cotta mix regularly until it has cooled down & has started to thicken. This will take around 20 minutes.Allowing the panna cotta mix to cool like this holds the vanilla seeds in suspension, preventing them from sinking.
- In the meantime, lightly grease 4 150ml pudding moulds with a neutral oil.
- Once the cream is ready, pour the mix into the moulds then place into the fridge & leave to set for at least 4 hours.
Oranges
- Cut one of the oranges in half, squeeze out the juice then measure 100 ml & place into a small pan along with the water & sugar. Set this to one side.
- Next, use a sharp knife to trim the skin off the remaining 2 oranges. To do this, trim the top & bottom off then follow the curve of the orange with your knife to trim off the skin, so that just the orange flesh is left (no skin or white pith).Keep hold of the orange skin!
- Place the trimmed orange skins into the pan with the juice then set over a medium heat. Cook, stirring occasionally until the juice has reduced by about half & is syrupy. This will take 5-10 minutes.
- Whilst the syrup is cooking, segment the peeled oranges. To do this, cut down the side of each segment (along the white membrane) to release from the orange. This can get messy if the oranges are especially juicy, so it's best to wipe the juice up as you work!
- Once the syrup is cooked, pass it into the bowl through a sieve. Let it cool slightly then add in the orange segments. Leave to cool completely then chill in the fridge until needed.
Plating Up
- Fill a medium sized bowl up with hot water then dunk a mould into the hot water & take it straight out.Don’t fully submerge the pudding mould, we don’t want to get the panna cotta wet!
- Gently loosen the panna cotta’s top edge using your fingers then carefully turn out onto a plate/into a bowl. Repeat with the remaining panna cottas.If the panna cotta won’t come out, dunk the mould into the water a second time.
- Spoon orange segments into each bowl along with a good amount of the syrup then serve!
Notes
1. To Cook On An Aga - Warm the cream & milk up on the simmering plate.
2. Cream & Milk - For the creamiest texture, make sure to use whole milk & double cream (heavy cream). Semi skimmed milk will work as well but I wouldn't substitute the double cream for anything else.
3. Baileys - Baileys is an Irish liqueur made with double cream & whiskey. This is available in most supermarkets! To make these panna cottas without Baileys, use extra double cream.
4. Gelatine - I use Dr Oetker platinum grade gelatine sheets but other brands will work as well.
5. Storage - Panna cottas need to be stored in the fridge & are best eaten within 3 days. Make sure to let the panna cottas chill in the fridge for at least 4 hours, so that they set properly.
6. Cooling – Once the panna cotta mix has been made, it needs to be stirred regularly until cold before being poured into the moulds. This is how to stop the vanilla seeds from sinking.
7. Mould Size – This recipe makes 4 panna cottas using 150ml pudding moulds. You can use different size moulds to make more or less portions. Keep in mind that the setting time might vary.