Wednesday, 11 May 2011

Baileys Irish Cream Mousse

Let's get a little naughty, shall we?

Get rid of the kids (by which I mean send them to grandma's or something, by all means don't weight them down with rocks and throw them in the river or anything no matter how much you feel they deserve it).

And plan out a nice, relaxing and romantic dinner for two. Or three. Or four, I don't judge. Any more and you'll have to share, the recipe only serves four.

This is one silky smooth sexy creamy boozy dessert that is fairly easy to make but devilishly good to eat. It is the kind of dessert that you let dissolve slowly on your tongue and let slip languorously down your throat. There may be moaning involved. There may be spontaneous gestures of love. Don't say I didn't warn you. And don't miss out on this dessert. You're welcome. ♥

Baileys Irish Cream Mousse
LCBO Food and Drink Magazine, Spring 2011
BY Julia Aitken
If you enjoy sipping a Baileys Irish Cream after dessert, you’ll love it even more as dessert.

1½ cups (375 mL) whipping cream
4 egg yolks
¼ cup (50 mL) granulated sugar
1 vanilla bean
1½ tsp (7 mL) unflavoured gelatin
⅔ cup (150 mL) Baileys Irish Cream
Chocolate-covered coffee beans for garnish (I couldn't find any, so I used Aero Bubbles)

1 In a small heavy saucepan, whisk together ¼ cup (50 mL) cream, the egg yolks and sugar. Slit vanilla bean in half lengthwise and, with the tip of a knife, scrape seeds into saucepan (reserve bean for use in another recipe).

2 Cook egg-yolk mixture over medium-low heat, whisking often, for about 8 minutes or until mixture thickens. Do not let mixture boil or it will curdle. Remove saucepan from heat and set aside.

3 In a small glass measure, sprinkle gelatin over 2 tbsp (25 mL) cold water and let stand for about 1 minute until puffy. Stand measure in a small saucepan of simmering water and heat, stirring occasionally, for about 2 minutes or until gelatin dissolves completely.

4 Whisk gelatin into egg-yolk mixture until well combined. Whisk in Baileys. Pour mixture (straining through fine weave strainer) into large bowl and refrigerate for about 20 minutes, whisking occasionally, until mixture has thickened slightly and is chilled.

5 In a medium bowl, whip remaining cream until it holds stiff peaks. Spoon about ⅓ cup (75 mL) whipped cream into a small bowl to use as garnish. Cover and refrigerate. Fold remaining cream into Baileys mixture until well combined and no white streaks remain.

6 Divide mousse evenly among 4 individual dessert glasses. Refrigerate for at least 2 hours or until firm. (Mousse can be prepared up to 24 hours in advance.) Garnish with reserved whipped cream and chocolate-covered coffee beans.

Serves 4