Monday, January 27, 2014

English Toffee Liqueur Creams

English Toffee Liqueur Creams  #Dessert #EnglishToffeeDessert #LiqueurDessert

These English Toffee Liqueur Creams are so creamy and delicious, I really would not mind having one every day.

The smallest dessert spoons are recommended to eat these as you would want to savour each and every bite !

You can make this a day in advance and add the cream topping half an hour before serving.

The cream topping is not a stiff topping {because of the added liqueur}, but the silky texture is delicious with the set Creams.


4 - 6 small desserts

2 Eggs, separated
3 TB Caster Sugar
1 1/2 cups Milk
1/2 t Vanilla
Pinch Salt
1 TB Plain Gelatin
5 TB Old English Toffee Cream Liqueur
1/2 cup Fresh Cream  {double cream/whipping cream}
Chocolate Sprinkles, to decorate

1.) Beat together the Egg Yolks and the Caster Sugar in a medium mixing bowl.
2.) Heat the Milk and Vanilla until just warm in a small saucepan over low heat - pour over the Egg/Caster Sugar and quickly whisk to combine - pour back into the saucepan.
3.) Stir continuously until thick - remove from heat and keep aside.
4.) Place 3 TB of the Liqueur in a small bowl - sprinkle over the Gelatin - leave until soft - microwave 10 - 15 seconds until the Gelatin has dissolved.
5.) Whisk in the Gelatin with the custard - transfer to a mixing bowl and let cool.
6.) Meanwhile beat the Egg Whites and the Salt together until stiff - fold gently into the custard mixture until combined - pour into serving glasses, leaving enough space for the cream topping.
7.) Chill the custards 1 - 2 hours.
8.) Beat together the remaining Liqueur with the Cream - as thick as you can get it { the cream will only be slightly thicker } - top each dessert with the Cream and decorate with Chocolate sprinkles - chill another 30 minutes before serving.

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