Baileys Coconut Cream

Coconut Baileys Cream (makes 6-8)

A dome of indulgent Coconut Cream infused with Baileys with a Raspberry puree centre

Ingredients:
To Make Coconut Cream
200ml Semi- Skimmed milk
50g Dessicated Coconut
200ml Whipping Cream
2 Medium Egg Yolks (70g)
60g Caster sugar
35ml Baileys Original Irish Cream (0.9 units)
6g Gelatine Leaves

To Make Puree:
200g Raspberries
35g Caster Sugar

Decoration:
Apricot jam for glazing
Coconut Flakes
Edible Flowers e.g. Pansy (optional) or Raspberries

Utensils you will need:
Greaseproof paper
Ice cube trays (or silicon moulds)
Silicon moulds (or Muffin moulds)

Method

To Make The Puree
Place raspberries and sugar into a bowl and blend with a hand blender or mash with a fork. Spoon puree into flexible ice cube trays or silicone moulds and freeze for about an hour.

To Make Coconut Cream
1. Meanwhile make the Baileys and coconut cream, pour the milk and Baileys into a pan and bring to the boil.
2. Separate yolks from eggs and whisk yolks and sugar until thoroughly combined. When milk comes to the boil pour a third over the egg yolks. Whisk and pour the egg yolk mix back into the cream.
3. Stir until mix thickens nicely and pour into a bowl.
4. Separate the gelatine leaves and place one by one into a bowl of cold water and allow them to bloom for five minutes. Take them out of the water and squeeze out all the excess water. Stir into the warm custard and put in the fridge for about an hour stirring every fifteen minutes until mixture cools to below body temperature.
5. Whisk the whipping cream into soft whip consistency and fold into the custard. Pipe this into 7cm semi-sphere silicone moulds or muffin moulds.
6. Take the raspberry inserts out of the freezer. Unmould and insert right into the centre of the Baileys and coconut creams.
7. Place the moulds on a tray and freeze for a couple of hours.
Assemblage
1. To assemble remove the frozen creams from the freezer and take them out of their semi sphere moulds. Brush with a little apricot jam and cover with flaked coconut.
2. Decorate with a raspberry or an edible flower.