Baileys Sabbayo Mousse Landscape

BAILEYS SABBAYO MOUSSE

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Ingredients

  • BAILEYS CREMEUX

    • 343ml Milk
    • 34g Coffee Beans
    • 51g Egg Yolk
    • 64g Granulated Sugar
    • 13g Cornstarch
    • 5g Gelatine
    • 128g Butter
    • 25ml Baileys Liqueur

  • COFFEE SPONGE

    • 103g Egg Yolk
    • 270g Eggs
    • 200g Granulated Sugar
    • 180g Egg White
    • 72g Granulated Sugar
    • 90g Flour
    • 45g Butter
    • 7g Instant Coffee

  • HAZELNUT PRALINE CRUNCH

    • 50g Feuilletine
    • 50g White chocolate
    • 50g Hazelnut Paste
    • 50g Hazelnut Praline

  • MASCARPONE & SABBAYON MOUSSE

    • 41ml Water
    • 104g Granulated Sugar
    • 72g Egg Yolk
    • 26mls Avonmore Professional 35.5% Whipping Cream
    • 255g Mascarpone
    • 15ml Baileys Liqueur
    • 8g Gelatine
    • 255g Avonmore Professional 35.5% Whipping Cream

  • MASCARPONE CHANTILLY

    • 500ml Avonmore Professional 35.5% Whipping Cream
    • 50g Mascarpone
    • 15ml Baileys Liqueur
    • 30g Granulated Sugar

  • COFFEE GLAZE

    • 125ml Water
    • 250g Granulated Sugar
    • 250g Glucose
    • 167ml Condensed Milk
    • 17g Gelatine
    • 125g Milk Chocolate
    • 125g White chocolate
    • Instant Coffee

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The recipe, Step by Step

Elements

  1. BAILEYS CREMEUX
  2. COFFEE SPONGE
  3. HAZELNUT PRALINE CRUNCH
  4. MASCARPONE & SABBAYON MOUSSE
  5. MASCARPONE CHANTILLY
  6. COFFEE GLAZE

Décor:

  1. BAILEYS CREMEUX

    Step 1: Boil the milk and infuse the coffee for at least 15 mins.

    Step 2: Make a pastry cream with egg yolk, sugar, cornstarch and milk. Cool it down to 40°C, Add the softened butter and Baileys and blend it.

  2. COFFEE SPONGE

    Step 1: Preheat the oven to 180°C.

    Step 2: Beat softly the egg yolk, eggs and sugar.

    Step 3: Whisk egg white with granulated sugar to a meringue, fold in the egg yolk into the meringue, add the flour and butter.

    Step 4: Bake in the preheated oven for 10 minutes.

  3. HAZELNUT PRALINE CRUNCH

    Step 1: Melt the white chocolate under a low heat.

    Step 2: Add the hazelnut paste ,praline and feuilletine and mix well.

  4. MASCARPONE & SABBAYON MOUSSE

    Step 1: Preheat the oven to 180°C.

    Step 2: Pour in the egg yolk and 26mls of Avonmore Professional Whipping Cream then beat them to get a light sabbayon.

    Step 3: Add gelatine and mix.

    Step 4: Add the Mascapone, 255mls of Avonmore Professional Whipping Cream and the Baileys liqueur and mix well to form the Mascarpone and Sabbayon Mousse.

  5. MASCARPONE CHANTILLY

    Step 1: Combine the whipping cream and mascarpone in the bowl of a mixer and mix at slow speed for 2 minute.

    Step 2: Increase the speed to medium for another 2 minutes while adding the sugar and liqueur.

    Step 3: Continue on high speed until peaks formed and well blended.

  6. COFFEE GLAZE

    Step 1: Boil the water, sugar and glucose together at 103°C.

    Step 2: Add the condensed milk and the gelatine and mix well.

    Step 3: Pour in the chocolate and mix well until all combined.

    Keep overnight in the fridge before use.