Baileys Blueberry Panna Cotta Cake

Begin making your Baileys Panna Cotta by soaking half the gelatin in a bowl of cold water. Then, in a saucepan add 600ml of cream, 50ml of milk and 50ml of Baileys and bring to the boil. Remove from the heat and melt in half the rich white chocolate until decadently smooth.

Remove the gelatin and add the soaked sheets to the creamy mixture, stirring until smooth. To give your blueberry panna cotta it’s dreamy blue hue, swirl in purple gel food colouring. Pour the mixture into a donut mould and refrigerate for 2 hours.  

Take out the panna cotta sponge cake; carefully cut the cake in half, sprinkle with juicy blueberries, and close the cake. 

Cut a circle from the centre of the panna cotta cake the size of the centre of the cake pan, then slice it to create that showstopping geometric shape. Gently place the remaining cake on top of the whipped purple cream.

To finish the panna cotta cake, repeat step 1 with the remaining Baileys, milk, chocolate, gelatin and 200ml of cream. Stir in the gelatin until velvety smooth, then let cool for 10 minutes. Whip the rest of the cream until stiff, fold in the gelatin mixture, and pour over the cake until it reaches the top of the pan. Chill for 2 hours, or until fully set.

To remove the Baileys and white chocolate panna cotta cake from the pan, immerse the base in a sink of hot water for 30 seconds. Then invert it onto a plate and serve with a glass of Baileys on the rocks, because pleasure knows no bounds.