-Makes 6 portions
3 egg whites
2 oz. sugar
3 egg yolks
2 oz. sugar
1 ¼ cups whipping cream
¼ cup Bailey Irish Cream
2 teaspoons cocoa powder
Whisk egg whites and sugar to stiff peaks
Whisk egg yolks and sugar in a bowl over warm water until they become creamy and attain a light yellow color
Whisk the cream to soft peaks
Add the Baileys to the egg yolks
Fold in the egg whites to the yolks
Fold in the whipped cream
Pour mixture into a mold - a coffee cup or ramequin
If using a ramquin (like in the picture) wrap it with parchment paper before filling.
Brush the paper with butter and it will stick to the porcelain.
Place in the freezer for 4-6 hours
To serve, remove the parchment paper and dust with cocoa powder
For a different presentation, remove some soufflé with a small spoon or scoop and pour in some Bailey’s Irish Cream
Master Chef Brendan Cronin – the only Irish chef to attain the prestigious Swiss culinary title of ‘Chef de Cuisine Diplomé’, Swiss Master Chef – takes us on a global journey of gastronomic delight from his childhood on a small dairy farm in the West of Ireland, to cooking in great hotels in Limerick, Dublin and onward to the beckoning and beautiful Swiss Alps, Africa, and The Far East.
His book “Cheffin' - from potatoes to caviar” is available on Amazon.
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