Easy Sheridan’s Panna Cotta Dessert Recipe

Name: Silky Sheridan’s Panna Cotta Recipe
Prep time: 15 min
Cook time: 4 h
Yield: 4–6 servings
Cuisine: Italian
Ingredients: 400ml double cream; 100ml whole milk; 75g caster sugar; 2 gelatine leaves (or 1½ tsp powdered gelatine); 75ml Sheridan’s Coffee Layered Liqueur; Sheridan’s drizzle and chocolate curls (for garnish)

Cem
Aug 18
2 min read

Updated: Sep 14

Creamy panna cotta dessert with caramel drizzle and coffee beans on a beige plate, spoon beside. Sheridan's bottle in background on wooden table.

Prep Time: 15 mins (plus 4 hrs chilling)

Serves: 4-6

Sheridan’s Panna Cotta served in glasses with a drizzle of Sheridan’s and chocolate curls.

Panna cotta, the Italian classic that literally means “cooked cream”, is the epitome of elegance in simplicity. Silky smooth, lightly set, and irresistibly creamy, it’s the kind of dessert that looks refined yet takes only a handful of ingredients to master. By folding Sheridan’s Coffee Layered Liqueur into the cream mixture, this panna cotta gains a whole new depth — a balance of velvety cream, rich coffee, and subtle sweetness that makes each spoonful unforgettable.

A creamy indulgence that belongs on your Thanksgiving dessert table and fits perfectly into Christmas celebrations.

Ingredients

400ml double cream
100ml whole milk
75g caster sugar
2 gelatine leaves (or 1½ tsp powdered gelatine)
75ml Sheridan’s Coffee Layered Liqueur
Sheridan’s drizzle and chocolate curls (for garnish)

Method

Soak the gelatine leaves in cold water until soft (about 5 minutes).
In a saucepan, gently heat the cream, milk, and sugar until steaming but not boiling. Stir to dissolve the sugar.
Remove from the heat and stir in the softened gelatine until fully dissolved.
Allow the mixture to cool slightly, then stir in Sheridan’s.
Pour into ramekins or serving glasses.
Chill in the fridge for at least 4 hours, or until set.
Before serving, drizzle with a little Sheridan’s and finish with chocolate curls.