Indulge in a luxurious dessert that combines the richness of Baileys Irish Cream with the boldness of coffee to create a decadent parfait. Layers of creamy coffee mousse, crunchy chocolate sablée cookies, and fluffy whipped cream make this dessert a delightful treat unique for any occasion.
Ingredients
🍶150g heavy cream for mousse
🥛150g whole milk
🍬30g granulated sugar
☕30g whole coffee beans
🥄2.5g gelatin sheet
🍳70g egg yolks approximately 4 large yolks
🥃50g BAILEYS ORIGINAL IRISH CREAM coffee liqueur
Instructions
1- Bloom Gelatin:
- Submerge gelatin sheets in cold water to bloom and soften.
2- Grind Coffee:
- Using the KRUPS coffee grinder, coarsely grind the coffee beans.
3- Heat Cream Mixture:
- In a light grey non-stick saucepan, combine heavy cream, whole milk, and half of the granulated sugar.
- Stir over medium heat until it reaches a boil.
4- Steep Coffee:
- Remove from heat, add ground coffee, stir, and cover with plastic wrap to steep for 15 minutes.
5- Prepare Egg Yolks:
- Whisk together egg yolks and remaining sugar in a glass mixing bowl until pale and smooth.
6- Temper Egg Mixture:
- Gradually whisk a small amount of hot cream mixture into the egg yolk mixture to prevent curdling.
7- Cook to Crème Anglaise:
- Return the tempered mixture to the saucepan.
- Stir constantly over medium-low heat until thickened, forming a custard that coats the back of a spatula.
8- Strain Mixture:
- Use the CUISINART sieve to strain the custard into a clean bowl, pressing to extract liquid from coffee grounds.
9- Add Gelatin & Baileys:
- Blend bloomed gelatin and Baileys liqueur into the warm custard, stirring until smooth.
10- Cool Mousse Base:
- Cool in the refrigerator, stirring periodically to prevent premature gelatin setting.
11- Whip Cream for Mousse:
- Whip 60g heavy cream to soft peaks.
12- Fold Cream into Mousse:
- Gently fold whipped cream into the cooled mousse base until homogeneous.
13- Pipe & Set Mousse:
- Transfer mousse to a piping bag and fill serving glasses.
- Refrigerate until firm.
14- Decorate & Garnish:
- Once set, top mousse with chocolate sablée cookies, a dollop of whipped cream, and a dusting of cocoa powder.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: Several hours (including setting time)
Servings: 4
Equipment: KRUPS SILENT VORTEX coffee grinder, light grey non-stick saucepan/pot with wood-look handle, silicone spatula, glass measuring cup, clear glass mixing bowl, metal whisk, CUISINART fine mesh sieve/strainer, piping bag, measuring pitcher/beaker with whisk attachment, clear glass serving glasses/goblets, metal spoon, small sieve/dusting tool
Cooking Tips
- Blooming Gelatin: Ensures smooth dissolution when mixed into liquids.
- Steeping: Capture full coffee essence by covering while steeping.
- Tempering Egg Yolks: Slowly incorporating hot cream into yolks prevents scrambling.
- Crème Anglaise Consistency: Properly thickened custard should coat a spoon without dripping.
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