Fruit puree with liqueur

1 serving

15 minutes

Fruit puree with liqueur is a delicate dessert that combines the sweetness of ripe fruits and a soft creamy texture enhanced by warm notes of Baileys liqueur. Such desserts are believed to have originated in European cuisine as a way to give fruit purees a richer flavor. The light tang of sour cream and the sweetness of raisins add layers to the taste, while gelatin provides structure, creating a melt-in-the-mouth consistency. Ideal for evening gatherings, it can serve as an elegant finish to dinner or a delightful treat for guests. It can be served chilled, further garnished with berries or a sprig of mint for freshness. This dessert not only delights with its flavor but also impresses with the tenderness and sophistication of its texture.

Energy value per serving

• Calories: 499.8
• Proteins: 14.4g
• Fats: 25.2g
• Carbohydrates: 41.8g

Ingredients

• Baby creamy puree: 1 jar
• Baileys liqueur: 50 ml
• Sour cream: 100 g
• Gelatin: 10 g
• Raisin: 20 g

Cooking steps

1. Mix the fruit puree with the liqueur, add gelatin, and heat on the stove.

   Required ingredients:

   • Baby creamy puree: 1 jar
   • Baileys liqueur: 50 ml
   • Gelatin: 10 g

2. Heat until the gelatin is fully dissolved, but do not bring to a boil.

3. Add sour cream, raisins, and mix well.

   Required ingredients:

   • Sour cream: 100 g
   • Raisin: 20 g

4. Pour into the container.

5. Put in the refrigerator for 2 hours.