Little jars of Bailey's flavored cream with raspberries
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Ingredients
For the cream:
- 375 ml (1 1/2 cup) of milk
- 125 ml (1/2 cup) of Bailey's
- 8 egg yolks
- 80 ml (1/3 cup) of sugar
For the raspberries coulis:
- 375 ml (1 1/2 cup) of raspberries
- 15 ml (1 tablespoon) of lemon juice
- 15 ml (1 tablespoon) of honey
Preparation
Side-by-side mode
- Preheat oven to 180°C (350°F).
- Heat milk with Bailey's in a casserole at medium heat until boiling. Remove from heat.
- Whisk yolks with sugar in a bowl for 1 to 2 minutes until the mix whitens.
- Add the warm milk and filter through a sieve. Divide the preparation into four small Mason jars or four transparent cups that are oven-safe and have a capacity of 250 ml (1 cup).
- Remove jars from the bain-marie, let cool down over a grill, and refrigerate for 2 to 3 hours.
- Meanwhile, prepare the coulis. In the mixer, blend for 2 to 3 minutes 250 ml (1 cup) of raspberries with lemon juice and honey. Filter with a sieve. Divide the coulis into jars and set them back fresh until it's time to serve.
- Garnish each portion with the remaining raspberries.
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