Chef Time!

Chef Time!

Tuesday, January 12, 2016

A Wee Bit of Irish

I’ve been told that it is happy hour somewhere, so I might as well have a drink.  Although it was enough reasoning for me in college, that’s hardly the case now.  It may be a little too excessive to drink whiskey and heavy cream with my morning coffee even if it is St. Patrick’s Day.
This Irish coffee mousse is a great way to be part of the party without the unwanted side affects of too much alcohol.  Its also a dessert you can get away with eating anytime of the day, including breakfast.  With St. Patrick’s Day around the corner, this is a perfect little treat to get into the spirit.
I have a soft spot for whiskeys and bourbons, especially Jameson.  Jameson is a great whiskey to incorporate into desserts because of its smooth finish and lingering caramel after tones.  The slight bitterness of the espresso mixed with the whiskey is mellowed out by the dollop of sweet whipped cream.  I also added some cocoa nibs to break up the monotony of the creamy texture with a little bit of crunch.  Crushed cookies or biscotti would work just as well.
Mousse based desserts are extremely easy to make and can be prepared a day in advance.  This dessert requires few ingredients and little kitchen time.  Not only is it simple to make, its very satisfying and delicious.  You can serve it in a ramekin or dress it in up cute little jars.  Its a perfect dessert to serve at dinner parties as it will surely impress your guests.  Who doesn’t like mousse?  Its rich, smooth, creamy, and full of flavor.  Its like ice cream but grown up and more mature.

Irish Whiskey Parfaits

6 large egg yolks
½ c. granulated sugar
¼ c. Irish whiskey
2 c. heavy cream
¼ c. powdered sugar
1 tsp. vanilla extract
¼ c. raspberry preserves

Beat egg yolks in mixer bowl, gradually adding granulated sugar. Continue beating until mixture is thick and pale. Beat in whiskey gradually. Transfer to a large bowl.
Beat cream, powdered sugar and vanilla in a clean mixer bowl until stiff. Gently fold whipped cream 1/3 at a time, into egg yolks.
Spoon cream mixture alternating with thin layers of preserves, into parfait glasses. Freeze at least 4 hours or overnight.

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