We’re making a delicious cherry dessert amuse. We’re making our own baileys or Irish cream that we then use as a base for liquid filled cherry covered with homemade coffee chocolate.
How to make baileys
Ingredients
- 300 g cream 35% fat
- 150 g sugar
- 20 g dark espresso
- 300 g whiskey
Instructions
- First pour the cream into a saucepan together with the sugar and the dark epsresso. Bring this to a boil.
- Then take it off the heat and let it cool down completely. After that add the whiskey and mix it well.
- Now transfer it into a bottle or container and keep it in your fridge for later.Â
The cherry filling
Ingredients
- 350 g cherries
- 150 g Baileys we just made
Instructions
- Take the cherries and remove the stems. Keep those in your fridge for later. Now remove the pits.
- Then pour the baileys into a measuring jar and also add 250 grams of the cleaned cherries. Blend this till smooth.
- Once smooth pass it through a fine sieve and use a ladle so you don’t waste a single drop.
- Now fill your desired mold, I do this with a small piping bottle to make it a bit easier. Then let the cherries set completely in your freezer.
The coffee caramel chocolate
Ingredients
- 200 g cacao butter
- 100 g milk powder
- 100 g can sugar
- 10 g instant coffee flakes or powder
Instructions
- First melt the cacao butter on a low heat. Then pour it into a wet grinder.
- Now also add the milk powder and then turn on the machine. Then slowly add the cane sugar and the instant coffee flakes or powder. Mix this for around 4 hours till silky smooth.
- I’m going to use it to cover the cherries, so I colored it with a touch of red and purple fat soluble coloring powder. When you’re happy with the result transfer it into a bowl.Â
How to finish the cherries
Instructions
- Take your cherry stems and tie some thin rope around it. Now use a scissor to tighty up the ends. Then remove the cherries from the mold and use a hot metal rod to make a small hole at the top. Fill it with 2 drops of the cherry filling and then place the cherry stem on top. Hold it for a couple of seconds till frozen and then let them set for 5 more minutes in your freezer.
- Meanwhile heat up the chocolate on a double boiler or in the microwave till it’s 35 °C.
- Now dip the cherries quickly to cover them with the chocolate. Repeat this process with all the cherries and then let them defrost in your fridge.
- Now I serve them in a little tree with a special wow factor. For this place a small bowl in the soil underneath the tree. Fill it with some dry ice and then hang the cherries in the tree.
- Then pour some boiling water with a couple of drops of cherries aroma oil on the dry ice for a really cool effect.
