Skull and crossbones!!
Ingredients
Baileys Irish cream
Hot chocolate
Agar-agar powder (1 g per 100 ml, from VB, really expensive in health food shops)
A funky silicone mould tray
A set of standard silicone muffin cups (or shapes of your choosing, as long as the funky ones fit into these)
(I haven't put any amounts because it depends on your moulds - you can measure how much water goes into them first so that you know how much you will need)
Method
- Heat the Baileys in a pan. Add in 1 g of agar-agar powder per 100 ml (though I used 2 g per 100 ml of Baileys to make it set firmer and therefore easier to take out of such a tricky mould) and whisk until all the powder has dissolved. Pour into the mould and set in the freezer for 30-40 minutes or until well set.
- Heat the hot chocolate in a saucepan with 1 g of agar-agar powder per 100 ml and whisk until all the powder has dissolved. Allow to cool until it begins to thicken.
- Carefully remove the baileys from the mould (tip: pull the tray away from the edges of the jelly before you try to pop it out to reduce mishaps), put face down into the muffin cups and pour the hot chocolate into the gaps. Allow to set in the fridge and enjoy!!
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