This is a three-layered dessert I invented a while ago. Its main ingredients are Baileys (Irish cream liqueur, hence the “Irish” part of the name), cherries, milk and chocolate.
It’s a mixture of what British people would call a blancmange and a jelly, and the rest of the world would call a pudding. (I hope I got that right, dessert names are different per country and quite confusing.)
This recipe is for 12× 200 ml glasses. I made all of this in a microwave but conventional heating methods will obviously work equally well.
- 1 tin/can of sour cherries (ca 370g or 680g with juices)
Sieve the cherries and keep the juices for later. Distribute the cherries evenly among the 12 glasses.
(Fun fact: British people usually don’t know what sour cherries are because they don’t grow in Britain. Where other Europeans use sour cherries, British people would usually use cranberries or grapes/raisins. But every Briton knows what Black Forest Gateau is, so use that to explain their taste to them.)
- half a package of Vege-Gel
- 2 tbsp sugar
Mix the Vege-Gel and sugar with a bit of cherry juice and mix well.
Add the rest of the juice and heat the mixture until it is gelling. Pour everything evenly among the 12 glasses. Let it cool.
(Note: You could also use Gelatine here but I prefer the easier to use and vegetarian option.)
- 700 ml milk
- 300 ml Baileys
Mix the Baileys with the milk.
(Use more Baileys with less milk if you’d like the dessert to be more boozy, less Baileys and more milk for the opposite.)
- 4 tbsp cornflower
- 4 tbsp cocoa powder
- 1 package Vege-Gel
Mix the cornflower, cocoa powder and Vege-Gel with a bit of the liquid and mix well.
Add the rest of the liquid and heat the mixture until it is gelling. Pour everything evenly among the 12 glasses. Let it cool.
- 50 g dark chocolate
- 100 ml cream
- Heat the dark chocolate with the cream until it is melted. Pour evenly over the 12 desserts. Let it cool. Enjoy!