With a creamy coffee layer topped by an even creamier Irish cream layer, this Bailey's panna cotta is a wonderful individual dessert to serve for St. Patrick's Day or for any day when a creamy, cold boozy coffee dessert is just the ticket!
In a medium pot, sprinkle the gelatin over the half and half and liqueur. Let bloom for about 5 minutes.
Heat until the gelatin is completely dissolved and the dairy is hot but not boiling–probably no hotter than 130F-140F.
Remove from heat and whisk in the remaining ingredients. Taste and adjust salt/sugar/espresso powder as necessary.
Strain through a fine-mesh strainer into a pitcher, and fill 6 6oz dessert cups about 3/4 full.
Place the glasses in the fridge to set up for about an hour or two.
For the Irish Cream Layer
In a small pot, bloom the gelatin for five minutes in 1/4 cup of the cream and all the liqueur.
Add the salt and sugar, and heat until the mixture is hot and the gelatin is melted (no graininess). Taste. The mixture should seem a little bit too sweet. Set aside.
Whip the other 1/2 cup of cream and a splash of vanilla until it mounds softly but doesn’t peak. This will make the cream layer a little bit fluffy and mousse-like for a slight textural contrast with the jiggly-smooth, barely set coffee layer.
By this time, the liqueur mixture should be about room temperature or just slightly warm. Whisk/fold in the whipped cream. Pour over the set coffee layer almost to the Very Top of your dessert glasses.
Put back in the fridge to set up.
OPTIONAL (but pictured) serve topped with whipped cream mixed with a bit more Irish cream liqueur and top each dessert with a chocolate-covered espresso bean.
Notes
NOTE: Do not let your gelatin mixture come to a boil because it will decrease the setting power. Fortunately, gelatin dissolves well below the boiling point of water. You'll know it is all dissolved when you don't feel any graininess when rubbing a bit between your fingers.KEEPING: Your Bailey's panna cotta will keep in the fridge for up to 5 days. Since gelatin continues to get firmer and firmer as time goes on, eat them within the first 3 days for best texture.FREEZING: Panna cotta freezes quite well for several weeks. Just keep the glasses in the freezer and remove to the fridge the night before serving (or that morning if serving in the evening).