By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
263 cal · 275 min
Boozy Irish Coffee Panna Cotta
Recipe GLPR36be056496d1d3
A sophisticated two-layered dessert featuring a rich espresso-spiked coffee panna cotta base topped with a creamy Irish cream liqueur layer. This chilled treat combines the bold flavors of Irish whiskey and coffee with the smooth, elegant texture of panna cotta, finished with a dusting of cocoa powder for a classic Irish coffee experience.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¼ cup cold water
2 teaspoons powdered gelatin
1 ½ cups half and half
3 tablespoons granulated sugar
⅓ cup Irish whiskey
¼ teaspoon salt
4 teaspoons espresso powder
¾ cup heavy cream, divided
¼ cup Irish cream liqueur
1 teaspoon powdered gelatin
1 tablespoon granulated sugar
⅛ teaspoon salt
Cocoa powder for garnish (optional)
Directions
Pour the cold water into a small bowl and sprinkle 2 teaspoons of powdered gelatin over the surface. Let it sit undisturbed for 5 minutes to bloom.
In a medium saucepan, combine the half and half with 3 tablespoons of granulated sugar. Place over medium-low heat and stir occasionally until the mixture is steaming and very hot, with the sugar completely dissolved. Do not boil.
Remove the saucepan from the heat. Add the bloomed gelatin mixture, Irish whiskey, ¼ teaspoon salt, and espresso powder. Stir continuously until the gelatin has completely dissolved, the espresso powder is fully incorporated, and the mixture is smooth and uniform.
Pour the coffee mixture into 6 dessert glasses or ramekins, filling each about three-quarters full. Transfer to the refrigerator and chill for 1 hour until the layer is softly set but not fully firm.
In a separate small saucepan, combine ¼ cup of the heavy cream with the Irish cream liqueur. Sprinkle 1 teaspoon of powdered gelatin over this mixture and allow it to bloom for 5 minutes.
Add 1 tablespoon of granulated sugar and ⅛ teaspoon of salt to the Irish cream mixture. Stir until combined; the mixture may appear slightly lumpy at this stage.
Heat the Irish cream mixture over medium heat, stirring gently, until it is hot and the gelatin and sugar are completely dissolved. Remove from heat and let cool slightly.
Using an electric mixer or whisk by hand, beat the remaining ½ cup of heavy cream until soft peaks form. Be careful not to overbeat into stiff peaks.
Gently fold the Irish cream mixture into the whipped heavy cream using a spatula until just combined and no streaks remain.
Spoon the Irish cream topping over the chilled coffee layer in each glass, filling to just below the rim. Return the panna cottas to the refrigerator and chill for at least 3 hours, or until the top layer is completely set.
Just before serving, dust the top of each panna cotta lightly with cocoa powder if desired. Serve chilled.
Comments
The 275-minute statement buries the reality: this is an overnight dessert that needs 8+ hours of chilling, not a realistic weeknight plan. Ingredient costs are reasonable—whiskey and Irish cream liqueur are the big-ticket items, but both are shelf-stable staples you likely own—and every item is available at any Charlotte grocery chain without a special trip. The main drawback is that panna cotta is a same-night dessert; it must set in the fridge and doesn't reheat or keep beyond a day or two, so plan this for entertaining or a weekend treat. The payoff is elegant, impressive, and a real crowd-pleaser for adults.
Sign in or create a free account to add your review.
