Mel6197
Mrs. Public Works
- Joined
- Jun 2, 2003
- Messages
- 965
Baileys Irish Coffee Trifle
Rose & Crown, Epcot
Custard
1 1/2 cups sugar
3/4 cup cocoa powder
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces coffee
Method of Preparation
In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt.
In a thin stream, whisk in the milk until smooth.
In a thin stream, whisk in the half-and-half until smooth.
Strain the mixture through a fine sieve into a saucepan.
Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes.
Turn off the heat and stir in the coffee, bittersweet chocolate and vanilla.
Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Refrigerate until well chilled.
NOTE: The recipe can be made up to 2 days in advance. Serve cold.
Ingredients for Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar
Preheat oven to 350 degrees F.
Cook for 25 minutes.
Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased Sheet Pan. Allow to cool. Cut with a ring mold.
Baileys Whipped Cream
5 oz Heavy Whipped Cream
1 oz Baileys Irish Cream
Whip Cream until stiff peaks. Fold in Baileys and pipe on Trifle.
Rose & Crown, Epcot
Custard
1 1/2 cups sugar
3/4 cup cocoa powder
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces coffee
Method of Preparation
In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt.
In a thin stream, whisk in the milk until smooth.
In a thin stream, whisk in the half-and-half until smooth.
Strain the mixture through a fine sieve into a saucepan.
Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes.
Turn off the heat and stir in the coffee, bittersweet chocolate and vanilla.
Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Refrigerate until well chilled.
NOTE: The recipe can be made up to 2 days in advance. Serve cold.
Ingredients for Chocolate Cake
1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water
Confectioners' sugar
Preheat oven to 350 degrees F.
Cook for 25 minutes.
Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased Sheet Pan. Allow to cool. Cut with a ring mold.
Baileys Whipped Cream
5 oz Heavy Whipped Cream
1 oz Baileys Irish Cream
Whip Cream until stiff peaks. Fold in Baileys and pipe on Trifle.
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