Bailey’s Irish Cream Panna Cotta
· 4 cups heavy cream
· ½ cup sugar
· 6 gelatin sheets
· 4 oz. Baileys Original Irish Cream
· Pinch of salt
Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel. Bring the remaining ingredients to a simmer and stir in the gelatin. Pour into desired glasses and let set in the fridge for at least two hours. Garnish with your favorite toppings: crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake. Get creative!