
BAILEYS SABBAYO MOUSSE
Ingredients
-
BAILEYS CREMEUX
- 343ml Milk
- 34g Coffee Beans
- 51g Egg Yolk
- 64g Granulated Sugar
- 13g Cornstarch
- 5g Gelatine
- 128g Butter
- 25ml Baileys Liqueur
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COFFEE SPONGE
- 103g Egg Yolk
- 270g Eggs
- 200g Granulated Sugar
- 180g Egg White
- 72g Granulated Sugar
- 90g Flour
- 45g Butter
- 7g Instant Coffee
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HAZELNUT PRALINE CRUNCH
- 50g Feuilletine
- 50g White chocolate
- 50g Hazelnut Paste
- 50g Hazelnut Praline
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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
Featured Product

Whipping Cream35.5% Fat 1ltr
The recipe, Step by Step
Elements
- BAILEYS CREMEUX
- COFFEE SPONGE
- HAZELNUT PRALINE CRUNCH
- MASCARPONE & SABBAYON MOUSSE
- MASCARPONE CHANTILLY
- COFFEE GLAZE
Décor:
-
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.
-
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.
-
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.
-
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.
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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.
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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.