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Starters Main Courses Desserts Basics

• Bailey's Custard:

• Crème anglaise and chocolate Ganache

INGREDIENTS:

1. 230gr dark chocolate
2. 570gr whole milk
3. 95gr caster sugar
4. Pinch of salt
5. 115gr Bailey's cream
6. 1/4 teaspoon of cinnamon
7. 1 teaspoon espresso powder
8. 38gr cornstarch
9. 1 teaspoon vanilla extract

>> Crème anglaise

>> Ganache

• Finely chopp the chocolate and set aside.
• Add the cornstarch to a glass and add some of the milk (just enough until it is an easily stirable substance).
• In a cooking pot add the milk, sugar, salt, bailey's, cinnamon, espresso powder and the vanilla extract.
• Bring it to a boil and add the chocolate, reduce the heat but don't turn it off.
• Let it cook slowly untill the chocolate has melted away (will only take a minute or two).
• Slowly add the cornstarch mixture (mix again to make sure there are no lumps left)
• Whisk for one minute while cooking or untill it has thickens enough.
• Add some crème anglaise to a glass, pour in some of the bailey's mixture and finish off with some ganache.
• Let it cool down in the fridge for a few hours.
• When storing it in the fridge make sure to plastic wrap it.

• Serve topped with some raspberries.

TOOLS NEEDED:

1. Cooking pot
2. Whisker
3. Plastic wrap

TIPS & TRICKS:

1. Sweet recipe, if you like is less sweet, don't use the sugar.
2. Use a dark quality chocolate, can be a bitter kind.
3. Don't make large portions, it's is a heavy dessert!