I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine.
I should note that my typical panna cotta has just thick cream, gelatine, vanilla and icing sugar.
I ended up having to use about 60% cream vs 40% irish cream, but it did set and was quite good, if strong.
Of course, I had to sieve the mixture to get the coagulated cream (I assume) caused by the alcohol out before setting it.
How could I get the mix to about 50/50 cream/baileys without the cream splitting?