Whiskey Cream Mousse Recipes
HOMEMADE IRISH (WHISKEY) CREAM
This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving.
Provided by Alisa Andersen
Categories World Cuisine Recipes European UK and Ireland Irish
Time P1DT5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 27.9 g, Cholesterol 57.4 mg, Fat 15.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 73.8 mg, Sugar 26.8 g
WHISKY CREAM SAUCE
This indulgent whisky cream sauce will elevate your standard midweek meal. Serve this silky smooth sauce with haggis, steak or mashed potatoes
Provided by Good Food team
Categories Condiment
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
- Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
- Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.
Nutrition Facts : Calories 380 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.39 milligram of sodium
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