Baileys cream with fruit skewer

Name: Baileys cream with fruit skewer
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 sheets white gelatine; 2 Eggs (Gr. M); 2-3 TABLESPOONS Sugar; 2 packages Vanillin sugar; 5-6 Tbsp Whiskey cream liqueur (e.g. Baileys); 200 g Whipped cream; 7-10 Tbsp carambola slices, physalis, cocktail cherries and balm for decoration; 4 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 sheets white gelatine
2 Eggs (Gr. M)
2-3 TABLESPOONS Sugar
2 packages Vanillin sugar
5-6 Tbsp Whiskey cream liqueur (e.g. Baileys)
200 g Whipped cream
7-10 Tbsp carambola slices, physalis, cocktail cherries and balm for decoration
4 wooden skewers

Directions

1
Soak gelatine in cold water. Whisk the eggs, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer for approx. 5 minutes until thick and creamy
2
Squeeze out the gelatine and dissolve in the pot over a mild heat. Stir in liqueur. Stir everything into the egg cream. Cool briefly until it begins to gel
3
Whip the cream until stiff. At the same time, allow 1 sachet of vanillin sugar to trickle in. Fold the cream into the egg cream. Pour into dessert glasses. Chill for at least 2 hours. Stick carambola slices, physalis and cocktail cherries on skewers. Arrange everything. Decorate with lemon balm
4
Instead of Baileys you can also prepare the cream with advocaat or without alcohol with vanilla sauce. As an extra touch: Layer cream with grated chocolate or hazelnut brittle