I recently discovered a great little trick to creating an instant jelly with the use of cornflour as opposed to gelatine. This kind of jelly sets much faster and has a mousse like consistency, making it ideal for fast desserts. After experimenting making this jelly with all kinds of fruit juices (orange was my most favourite!), I decided to play around with my most favourite winter warming liqueur – Baileys Irish Cream. The result was an amazing, luscious white chocolate mousse and jelly dessert perfect for a grown up dinner party. A sophisticated version of the traditional jelly and custard.
White chocolate can be tricky to work with and I had to make my way through five batches of this mousse before I got the perfect consistency and sweetness. The trick to melting white chocolate is to heat the cream and have it simmering before adding the white chocolate to it and letting it melt away to a silky sauce in the hot cream. White chocolate is also deceiving, because it is not a pure white. It has an antique creaminess to it which is gorgeous in old fashioned puddings but a bit tired in sophisticated desserts. So I added egg whites to remedy the colour the colour of the mousse and make it melt-in-your-mouth light. The Baileys jelly is divine on top of the mousse and as you dig your spoon into the dessert, it swirls into the mousse in a soft velvet stream. You must make this to experience a whole new level of sweet pleasure.
If you make this gorgeous mousse, please share your feedback and rating in the comment below. Don’t forget to tag me on Instagram @cookrepublic if sharing photos. I would love to see your creations!
A stunning 20 minute dessert of silky white chocolate mousse and a layer of decadent Baileys jelly topped with fresh fruit for a special adult treat.
- 200ml thickened cream
- 100g white chocolate
- 2 egg whites
- 120 ml Baileys Original Irish Cream
- 2 tablespoons maple syrup
- 2 teaspoons cornflour
- 2 tablespoons water
- fresh raspberries, to serve
- Pour 50ml of the cream in a heavy bottomed saucepan on low heat. When the cream starts bubbling around the edges, add the chocolate. Stir gently and continue cooking for a minute. Remove from heat and stir until all the chocolate is melted. Set aside to cool.
- Pour remaining cream in a clean bowl. Using an electric beater, whisk the cream for 3-4 minutes until it is thick and glossy.
- Place egg whites in a clean, dry bowl. Using an electric beater, whisk the egg whites for 3-4 minutes until they are thick, white, glossy and form stiff peaks.
- Add the whipped cream and egg whites to the white chocolate mix. Fold gently using a metal spoon until thoroughly combined and smooth.
- Pour mousse into four 200ml capacity glass tumblers. Chill in the refrigerator for half an hour.
- Mix cornflour in water with a spoon in a small bowl until smooth. Pour Baileys Original Irish cream, maple syrup and cornflour mix in a small heavy bottomed saucepan. Mix well. Heat gently on low heat for a minute or two , stirring constantly with a whisk until the mixture thickens.
- Remove from heat and cool to room temperature.
- Pour Baileys jelly mix equally over the mousse in the four glasses. Chill in the refrigerator for another half an hour. Serve chilled garnished with fresh raspberries.
Note – This post is sponsored by Baileys. The recipe was created for Baileys as part of the collaboration. Thoughts, musings and feels are all mine.
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