Only 4 ingredients to make this adult-only dessert!
Ingredients:
- 600ml double cream
- 315g caster sugar
- 80ml Baileys Cream Liqueur
- Finely grated dark chocolate, to serve
Method:
Place double cream and caster sugar in a saucepan over low heat, stirring until the sugar has dissolved. Don't allow the mixture to boil.
Transfer the mixture to a large mixing bowl. Stir in the Baileys and set aside for 10 minutes, stirring often, to cool. Place in the fridge for 3 hours or until chilled completely.
Using electric hand mixer, beat the chilled cream mixture until soft peaks form. Transfer to an airtight container and cover. Place in the freezer for 5 hours or overnight, until frozen.
Spoon the mixture into a pipping bag fitted with a wide fluted nozzle. Pipe into chilled glasses and sprinkle with chocolate to serve.
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