Baileys Parfait Food
BAILEY'S PARFAIT
A decadent dessert to make for company when you haven't got a lot of time. These really need to 'set' for at least 4-5 hours before serving (so they're an ideal make-ahead), and life can be made even simpler by using a good-quality, purchased pound cake.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
- Fold in the grated chocolate.
- To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
- Top with a few cubes of pound cake.
- Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
- Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
- Top with chocolate curls.
BAILEYS PUDDING PARFAITS WITH OATMEAL-WALNUT CRUNCH
The oatmeal and nut mixture in this dessert is usually baked on fruit; here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make crunch:.
- Preheat oven to 350°F
- Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps.
- Mix in walnuts.
- Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes.
- Cool completely, (Can be made 2 days ahead. Store airtight.).
- Make Pudding:.
- Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl.
- Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes.
- Remove from over water and beat until cool, about 8 minutes.
- Mix in remaining 6 tablespoons liqueur.
- Beat remaining 1/2 cup cream in medium bowl to medium peaks.
- Fold into custard.
- Cover and chill at least 4 hours or overnight.
- Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 731, Fat 48.8, SaturatedFat 23.9, Cholesterol 318.4, Sodium 140.5, Carbohydrate 67.7, Fiber 4, Sugar 41.7, Protein 10.6
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- To make the rings for the parfaits, fold the strips of baking paper in half lengthways, then overlap the short ends slightly to make rings. Staple to secure. Put the rings on the lined baking sheet, folded edge up.
- Heat the grill to medium. Put the hazelnuts on a baking tray and toast for a few minutes until golden, shaking them regularly so they brown evenly – watch the nuts like a hawk as they burn easily. Leave to cool, then set 6 aside for decoration.
- Briefly pulse the rest of the cooled, toasted nuts in a food processor until roughly ground. Don’t overdo it or they’ll turn into an oily paste.
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- Chill your heavy cream, bowl, and whisk before starting. This ensures your cream will whip up easily.
- Pour heavy cream into a large bowl. Using a hand mixer or stand mixer with a whisk attachment, whip cream to soft or medium peaks. When your whisk is lifted from the bowl, the whipped cream will hold its shape and the tip will droop slightly.
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