Happy Saint Valentine's! If you are looking for a dessert to end your romantic dinner, I have prepared these mind-boggling no-bake cups for you, they are creamy, crunchy and with a twist.
This year boyfriend and I will not go out for dinner to celebrate, we will enjoy the intimacy of our home and a nice candlelit dinner, as dessert I wanted to prepare a spoon dessert that we both really enjoy.
I made two creams and finished everything with a little crunchiness, the chocolate cream does not overpower the Baileys Bavarian which, in turn, does not cover the taste of the crunchy crumble and the fresh note of the passion fruit. It all taste surprisingly good together!
I was afraid it would be too heavy so I added at the end, a bit at random and a bit to the "let's hope in God" as my grandmother says, the passion fruit to lighten everything, the Baileys is not at all cloying and goes great with passion fruit. If you don't like maracuja, opt for fresh raspberries or candied orange, even just with the crumble the dessert is delicious anyway.
To create a decorative effect I tilted the glasses on silicone molds, in this way they do not slip and they can be positioned more or less inclined depending on the effect you want to obtain.
The gold leaf is optional and it is only decorative, I bought it on Amazon, it obviously has no flavor but it makes anything more elaborate and sophisticated with very little effort.
Happy baking!
Recipe
Preparation time 40 minutes + 2 hours rest
Baking time /
Servings 4
Ingredients
DARK CHOCOLATE CREAM
3 egg yolks
30 gr of sugar
75 gr of milk
160 ml of fresh cream
1 sheet of isinglass
100 gr of dark chocolate
BAILEYS BAVARIAN
100 gr of Baileys
35 gr of sugar
3 egg yolks
120 ml of fresh cream
1 sheet of isinglass
COCOA AND ALMOND CRUMBLE
40 gr of butter
1 pinch of salt
40 gr of muscovado sugar
50 gr of almond flour
30 gr of plain flour
4 gr of unsweetened cocoa powder
DECORATION
Passion fruit q.s.
Gold leaf q.s.
Method
FOR THE DARK CHOCOLATE CREAM
1. Soak the isinglass in cold water for ten minutes and chop the dark chocolate, set aside.
2. In a saucepan, heat milk and cream and in a bowl mix the egg yolks with the sugar. When the cream and milk are hot, pour them into the egg yolks, mix well and put them back over low heat, monitoring the temperature with a cooking thermometer
3. Melt the chocolate in the microwave or in a double boiler. When the cream has reached 83° on the heat, pour it over the melted chocolate, stirring to mix well. Squeeze out the isinglass and add it to the cream, mix again until smooth and shiny
4. Pour the creamy dark chocolate on the bottom of 4 glasses slightly tilted for presentation purposes, place in the refrigerator for about an hour
FOR THE BAILEYS BAVARIAN
1. Soak the isinglass in cold water for ten minutes
2. Add the Baileys to a saucepan and bring to the boil, in the meantime, in a second saucepan, mix the egg yolks with the sugar and, once it reaches the boil, pour the Baileys into the egg yolks. Bring everything back to low heat, stirring constantly until a thick cream is obtained
3. Remove the cream from the heat and pour it into another bowl, squeeze the isinglass and add it to the cream mixing well. Whip the fresh cream to stiff peaks and set aside. Check with the cooking thermometer that the temperature of the cream drops to about 30° and then add the whipped cream into batches folding gently from the bottom up
4. Take the cups back from the refrigerator and pour the Bavarian cream into the Baileys, this time keeping them in the normal position, put them back in the refrigerator for an hour
FOR THE COCOA AND ALMOND CRUMBLE
1. Add all the ingredients to a mixer, mix until a sandy and crumbly mixture is obtained. Pour the crumble on a baking sheet lined with parchment paper and bake at 180° in a static oven for 15 minutes, remove from the oven and allow to cool
DECORATION
1. Before serving, decorate the top with the crumble, a teaspoon of passion fruit and some edible gold leaf
Comments