Liqueur jelly
4 servings
30 minutes
Liqueur jelly is an exquisite dessert that combines the rich taste of cocoa with the velvety sweetness of Baileys liqueur. This multilayered masterpiece, popular in European cuisine, traces back to the tradition of creating jelly desserts where textures play a key role. The creamy chocolate layer adds depth to the flavor, while the alcoholic note lends elegance. The finishing touch is delicate ice cream that creates harmony in taste. Served in transparent glasses, the treat looks striking, highlighting the contrast of layers. Liqueur jelly is perfect for festive occasions or a romantic dinner, revealing its multifaceted aroma with each bite.
1
First, prepare the gelatin by soaking it in water at a ratio of 1/8 and let it sit for 15-20 minutes. Meanwhile, prepare the cocoa. For 100 ml of cream, you need about 4 medium spoons of cocoa and 1 teaspoon of sugar.
- Gelatin: 100 g
- Cream: 1 tablespoon
- Cocoa powder: 4 teaspoons
- Sugar: 4 tablespoons
2
Add gelatin to the cocoa mixture and let it sit. Then pour it into a glass. Since the recipe involves layers, it's necessary to use a glass for a nice presentation.
- Gelatin: 100 g
3
To start the alcoholic layer, dissolve the gelatin in 'Baileys' liqueur and pour it over the cocoa.
- Gelatin: 100 g
- Baileys liqueur: to taste
4
This will create two layers, alternate them until the glass is filled, and add ice cream on top.
- Ice cream: 300 g