Little jars of Bailey's flavored cream with raspberries
145
25
4
No
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.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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