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Baileys® have the following scrumptious ideas for spring/summer:
'I Y
BAILEYS®' - A Heart shaped Baileys Pannacotta - serves 2
These luscious tasting creamy
desserts are perfect for sharing with a loved one this Valentine's
Day. Treat their lips to something really special.
200ml double cream
½ vanilla pod, cut
lengthways and seeds removed using the blade of a knife
25g caster sugar
1 ½ leaves gelatine
75ml Baileys Irish Cream
Rose petals to serve
Gently heat the cream and vanilla
seeds until hot, then add the sugar and stir to dissolve. Meanwhile
put the gelatine leaves into a bowl and cover in cold water. Leave
for 5 minutes to soften. Remove the gelatine from the water and
squeeze out. Add to the hot cream and stir to dissolve. Mix in the
Baileys and strain through a sieve into a jug. Grease two x 150ml
ramekins with a flavourless oil (for the picture we used Coeur de
crème moulds lined with Clingfilm), and then divide the
pannacotta mixture between them. Cover and chill for 3-4 hours, or if
you prefer overnight, until set. When you are ready to serve, dip the
ramekins in hot water briefly, before loosening the pannacotta around
the edges and turn onto plates. Scatter with rose petals.
Contains 1.28 of
alcohol per pannacotta, or 0.64 per person (please note some alcohol
may evaporate during the cooking process).
'SHAKE
IT UP BAILEYS®' - Baileys Martini - serves 2
Shake up your Valentine's Day
with this luscious tasting Baileys Martini. Perfect to share on a
cosy night in&ldots;
50ml very strong fresh coffee, cooled
2 x 40ml shots Baileys Irish Cream
2 x 25ml shots of Smirnoff
Vanilla flavoured Vodka
Coffee beans to garnish
Put all the ingredients into a
cocktail shaker ¾ full of ice. Shake and strain into 2 martini
glasses. Serve garnished with coffee beans.
Contains 1.62
units of alcohol per martini glass.
'BAILEYS
BRILLIANT BUNS' - Chocolate Cupcakes with Baileys® Frosting -
makes 16
These luscious chocolate cupcakes
with Baileys frosting are perfect for sharing with friends this
Mother's Day. In fact you'll probably love them so much you won't
want to share them with anyone! So go on - treat your lips!
These are best made and eaten on
the day, though you can freeze the little cakes, then defrost and
decorate with the frosting on the day.
100g butter
100ml milk
150g pack dark chocolate, with a
minimum of 70% cocoa solids
3 large eggs
250g caster sugar
2 tsp vanilla sugar
250g self-raising flour
2 tsp cocoa
For the frosting
50g butter
225g icing sugar
3 tbsp (54 ml) Baileys Irish Cream
100g cream cheese
Chocolate sprinkles, hundreds and
thousands or ribbons of choice
Preheat the oven to 180c, 160
fan, gas mark 4
Melt the butter over a low heat
with the milk and chocolate, stirring. Meanwhile cream the eggs and
sugars together with an electric whisk until thick, pale and creamy -
this will take about 6-8 minutes. With the whisk still running add
the chocolate mixture in a steady slow stream. Once mixed, sieve over
the flour and cocoa and fold in. Spoon into 16 muffin cases in a deep
muffin tin and bake for about 20 minutes or until the cupcakes are
risen and springy to touch.
While they cool, make the
frosting. Put all the ingredients into a bowl and beat with a hand
held electric whisk or wooden spoon until combined. Chill for 20
minutes. Spoon over the cooled muffins and sprinkle with decorations
of your choice or tie with coloured ribbons as seen in the picture.
Contains 0.9 units
of alcohol per 16 cup cakes / 0.05 units per cup cake.
'CREAMY
CRUNCHY CHEESECAKE' - Baileys® Cheesecake - serves 8
Treat your lips to a slice of
this spectacularly creamy Cheesecake, made with Baileys, the
lusciously smooth cream liqueur, and perfect for sharing with friends.
A tip
from the Baileys team: If you like, you could top the
cheesecake with grated chocolate or if you feel daring you could pipe
the words 'Happy Mother's Day' on the top with writing icing.
Otherwise a pile of sweet strawberries looks stunning.
300g pack Hob Nobs
75g butter, melted
Oil for greasing
300g cream cheese
500g pot mascarpone
50g caster sugar
2 tbsp strong coffee (optional)
100ml Baileys Irish Cream
15 strawberries, halved
In a food processor blitz the
biscuits until crushed and crumbly. Add the butter in a stream
through the funnel and process until combined.
Oil a 23cm/9 inch by 10cm/ 4
inches deep spring form cake tin and press the crumbs into the base
using your knuckles. Chill for an hour.
To make the filling, put the
cream cheese, mascarpone, sugar, Baileys and coffee, if using, into a
bowl and using a hand held electric whisk, beat the mixture until
smooth and creamy. Pour over the biscuit base and smooth over using a
palette knife. Chill for 4 hours or overnight. With a small knife,
run the blade around the inside edge of the tin. Loosen the spring
around the outside of the tin and release carefully. Using a palette
knife, slide the blade carefully under the base and move the
cheesecake onto a platter. Decorate with the strawberries and serve.
Contains 1.7 units
of alcohol per cheesecake / 0.2 units of alcohol per average slice.
'MERINGUE
MELTS' - A Baileys® Meringue Stack - serves 8
Indulge yourself in this luscious
'melt in your mouth' Baileys meringue stack, perfect to share with
friends this Easter.
5 large egg whites
295g caster sugar
3 tbsp cocoa
1 tsp white wine vinegar
284ml pot double cream
100ml Baileys Irish Cream
2 x 150g punnets raspberries
A little cocoa to dust
Begin by preheating the oven to
160c, 140 fan, gas mark 3. Put the egg whites into the bowl of an
electric mixer, with a whisk attachment (or you can use a hand held
electric whisk). Whip the eggs until they form stiff peaks. Using a
dessert spoon add the sugar, a spoonful at a time, mixing between
additions, until it has all been incorporated. Then add the cocoa a
spoonful at a time, followed lastly by the vinegar. Divide between 3
baking sheets, each lined with baking parchment and marked with a
circle measuring about 20cm. Spread the mixture out to fit the
circles then bake in the oven for 10 minutes. Then, turn down the
heat to 140c, 120 fan, gas mark 1 and continue to cook for 50
minutes. Turn the oven off, leaving the meringue to cool completely
before removing.
When the meringue is cool and you
are ready to serve, whip the cream until it is reasonably stiff
without seeming 'over whipped'. Add the Baileys and whisk again, then
stir in the raspberries. Place a disc on the serving platter and
spoon over half of the cream and raspberry mixture. Top with a second
disc and spoon over the rest of the cream, before topping with the
final disc and dusting with cocoa. Serve straight away.
Contains 1.7 units
of alcohol per meringue nest / or 0.2 per serving.
'PECAN
PUDDING PIE' - Warm Baileys®, Chocolate and Pecan Pudding with
Caramel Sauce - serves 6-8
This lusciously rich chocolate
and pecan pudding is perfect shared with friends. Go on, treat your
lips to a slice of heaven!
150g bar dark chocolate, broken
into pieces
3 tbsp cocoa
200g butter, cut into cubes
3 tbsp (54 ml) Baileys Irish Cream
5 large eggs, separated
175g caster sugar
125g self-raising flour
100g ground almonds
90g pecans, chopped
For the
caramel sauce
3 tbsp (54 ml) Baileys Irish Cream
4 tbsp double cream
175g Soft dark brown sugar
75g butter
50g Pecan nuts
You will need a 33cm x 20cm x 6cm
deep ovenproof tin or dish.
Preheat the oven to 180c, 160
fan, gas mark 4.
In a pan place the chocolate,
cocoa, butter and Baileys. Gently heat until melted, stirring, then
cool for 10 minutes. While the chocolate cools, whisk the egg whites
until stiff. Add the sugar spoon by spoon, while whisking, until it
has all been incorporated. Add the egg yolks to the cooled chocolate,
beating well using a wooden spoon. Then immediately pour the
chocolate mixture onto the egg whites and fold in using a large metal
spoon. Add the chopped pecans and ground almonds, and sieve over the
flour, before folding in again. Spoon into the greased baking tin or
dish and bake for 25-35 minutes or until the cake is risen and
springy to touch.
For the sauce, put all the
ingredients in a pan and heat gently, stirring, over a low flame.
Once the sugar has dissolved, simmer the sauce for 3-4 minutes.
To serve pour the sauce over the
cake and bake in the oven for 6-8 minutes or until the sauce is
bubbling and hot. Serve with a jug of chilled pouring cream.
Contains 1.84 units of alcohol
per cake / or 0.3 per serve, based on six serves per pudding (please
note some alcohol may evaporate during the cooking process).
For more tips on how to include
Baileys in a number of hot drinks, cocktails and recipes, logon to www.baileys.com.
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