Baileys is one of those drinks that I occasionally have a real craving for. On ice, straight up after a long, leisurely dinner. But it's also a great ingredient to use in cocktail making, as well as making puddings. Here are a couple of ideas of what to do with the creamy, luxurious drink.
FLAT WHITE COCKTAIL
Makes 1 drink
50ml Baileys
25ml vodka
25ml espresso coffee
Add all the ingredients to a cocktail shaker along with lots of ice and shake until the drink is really cold. Strain in to a martini glass, garnish with a couple of coffee beans and enjoy! You can watch a little 15 second video here of exactly how the cocktail's made.
CHOCOLATE & BAILEYS MOUSSE WITH RASPBERRIES
Serves 8
200g dark chocolate
3 free range eggs, separated
2 pieces stem ginger
2 tbsp. Baileys
250ml double cream
Raspberries or blueberries
Break the chocolate up and put it in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave it until the chocolate is 70% melted then turn the heat off and gently stir the chocolate until it's all melted. By removing it from the heat before it's all melted you'll make sure it doesn't overheat and split.
In a magimix or nutribullet blitz the stem ginger and Baileys. Add this to the melted chocolate, followed by the egg yolks. Leave to one side.
Whip 150ml of the cream gently until it starts to become thick. Whip the egg whites until they start to form soft peaks. Fold the cream, then the egg whites into the chocolate mixture.
Pour the mixture into a large dish, then top with a layer of cream and then some fresh fruit (raspberries, blueberries etc). Leave to cool for a couple of hours in the fridge. Serve with a flat white martini for extra creaminess and decadence!
And if that all sounds a bit chocolatey for you, I've just found a recipe for sticky toffee pudding with Baileys salted caramel sauce that sounds like heaven!
FLAT WHITE COCKTAIL
Makes 1 drink
50ml Baileys
25ml vodka
25ml espresso coffee
Add all the ingredients to a cocktail shaker along with lots of ice and shake until the drink is really cold. Strain in to a martini glass, garnish with a couple of coffee beans and enjoy! You can watch a little 15 second video here of exactly how the cocktail's made.
CHOCOLATE & BAILEYS MOUSSE WITH RASPBERRIES
Serves 8
200g dark chocolate
3 free range eggs, separated
2 pieces stem ginger
2 tbsp. Baileys
250ml double cream
Raspberries or blueberries
Break the chocolate up and put it in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave it until the chocolate is 70% melted then turn the heat off and gently stir the chocolate until it's all melted. By removing it from the heat before it's all melted you'll make sure it doesn't overheat and split.
In a magimix or nutribullet blitz the stem ginger and Baileys. Add this to the melted chocolate, followed by the egg yolks. Leave to one side.
Whip 150ml of the cream gently until it starts to become thick. Whip the egg whites until they start to form soft peaks. Fold the cream, then the egg whites into the chocolate mixture.
Pour the mixture into a large dish, then top with a layer of cream and then some fresh fruit (raspberries, blueberries etc). Leave to cool for a couple of hours in the fridge. Serve with a flat white martini for extra creaminess and decadence!
And if that all sounds a bit chocolatey for you, I've just found a recipe for sticky toffee pudding with Baileys salted caramel sauce that sounds like heaven!
Sounds yum! I love the flat white idea!
ReplyDeleteSuch a lovely cocktail :) Less harsh than an espresso martini but still hits the spot!
DeleteRosie xx
Nothing is ever too chocolatey for me!
ReplyDeleteYou should have a go at making this mousse then Suze :)
DeleteRosie xx
It sounds nice, thank your for sharing!
ReplyDelete