Vanilla & lemon mousse with Bailey’s...
Keywords
- vanilla
- amp
- lemon
- mousse
- with
- baileys
- chocolate
- sauce
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Cooking tools:
- Ring mould
- Baking sheet
- Freezer
- Saucepan
- Whisk
- Stove
- Mixing bowl
- Stand mixer
- Refrigerator
Ingredients
- For the mousse For the Topping For the frangelico sauce
- 150g Avonmore milk
- 20g caster sugar
- 3 egg yolks
- 250g semi whipped Avonmore cream
- 2 gelatine leaves or 1½tsp powdered gelatine
- 1 vanilla pod (split lengthways) or ½tsp vanilla essence
- 6 x 2¾inch (7cm) ring moulds
- 100g fresh lemon juice
- 2 Eggs
- 80g caster sugar
- 80g Avonmore unsalted butter (diced into small cubes)
- 300g white chocolate drops
- 100g Avonmore milk
- 300g Avonmore fresh cream
- 1 measure Bailey’s liquor
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