Bailey Mousse Demo

                  Bailey Mousse Demo

Ingredients

         12.000 Each.          Egg - 55 gr.

         0.200 kg.                Sugar - Caster

         0.020 kg.                Gelatine - Sheets

         0.002 Pce.              Acetate - Roll

         1.000 Punnet /250  Strawberry - Fresh

         1.000 Bunch           Mint - Fresh

         2.000 lt.                  Cream - Thickened (Bulla)

         0.500 kg.                Chocolate - Couverture White
                                                   Button (Nestle Glacier)

         2.000 kg.                Chocolate - Couverture Dark
                                                  Button (Nestle Glacier)

         0.062 Pce.              Baileys Irish Cream
                                       Home Made - Hot Cold (PA)

Method

1. Semi-whip the cream.

2. Melt white chocolate over bain-marie.

3. Make a sabayon (very light and fluffy) over a double

    boiler using the eggs, yolks and sugar.

4. Soften gelatine and add to warm sabayon.

5. Fold in white chocolate.

6. Add in whipped cream and Bailey’s.

7. Place in moulds and allow to set in the fridge.

8. Wrap with chocolate garnish.