How to make the perfect Irish Cream Liquor and Cookies and Cream ParfaitsPosted by Wilson Drew on June 7 2017.
With Easter soon upon us, it is time to celebrate everything chocolate. It’s not only a period of religious celebration and a chance to hunt for eggs but with a few twists, it’s certainly a holiday for adults. Indulge in in these two delicious recipes, a homemade Irish cream and then using it in cookies and cream parfaits.
Home Made Irish Cream [Makes around 1ltr]
250 ml of Single Cream
300ml of Irish whiskey (Such as Jameson’s)
Tin of Condensed Milk
1 tsp Instant Coffee (Barista Style works best)
3 tsp Chocolate Sauce
1 tsp Vanilla Essence
1 tsp Almond Essence
1… Prepare sterilised bottles. Hot wash in the dishwasher then 15 minutes in an oven at 160C. Leave to cool
2…Pour everything into a blender and blend on high for around 30 seconds.
3…Test a sample, adjust coffee and chocolate to suit and blend again.
4…Pour into the sterilised bottles. It lasts up to 2 months in the fridge. Shake well before serving.
Cookies and Cream Parfaits [Serves 2]
(Recipe adapted from Homemade Hooplah, photography by Homemade Hooplah)
10 Chocolate and Cream Cookies (Crumbled) (Such as Oreos)
85g of Plain Chocolate (Chopped Fine)
300ml Double Cream (Chilled)
50mls of Homemade Irish Cream
20g Icing Sugar
1…Place chocolate into a bowl
2…Heat milk until steaming but not boiling and pour over chocolate
3…Leave to let chocolate melt then stir; it should have the consistency of chocolate milk.
4…Leave to cool
5…Whip together the double cream, homemade Irish cream and icing sugar until it forms stiff peaks (around 5-7minutes)
6…Separate this mixture into two. Fold in the chocolate milk to one-half until completely mixed.
7…Assemble the cream, chocolate cream and cookies in any arrangement you like in chilled glasses.
8…Parfaits can be served right there and then but you can chill for around 2-3 hours to firm up the cream layers.