Dessert's

Baileys Irish Cream Parfait With Raspberries

Serves 12

• 7 egg yolks
• 7oz or 200g caster sugar
• 1 vanilla pod
• 10fl oz or 300ml milk
• 6tbsp or 90ml Baileys
• 10fl oz or 300ml double or whipping cream
• 2oz or 50g plain chocolate, chopped

Whisk together the egg yolks and sugar. Place
the vanilla pod with milk in a saucepan and
bring to the boil. Remove the vanilla pod and
pour the milk onto the egg yolks, whisking
constantly. Strain back into the saucepan and
heat gently, stirring all the time, until thick
enough to coat the back of the spoon. Cool,
stirring occasionally to prevent a skin
forming. Blend in the Baileys and chill
thoroughly.
Whisk the cream and fold into the egg mixture
along with the chopped chocolate. Pour into a
2 pint or 1 litre freezer proof mould. Freeze
until firm. Turm out onto a serving dish and
garnish with fresh raspberries or any other
fruit you like - spiced peaches, cherries,
melon and strawberries are all delicious.

Baileys Pecan Pie

Serves 4-6

• 6oz or 170g plain flour
• pinch salt
• 3oz or 85g cold butter
• 1oz or 30g cold lard
• 3oz or 85g soft unsalted butter
• 3oz or 85g soft light brown sugar
• 1tbsp or 15ml vanilla sugar
• 2 eggs
• 2tbsp or 30ml Baileys
• 4tbsp or 60ml thin honey
• 6oz or 170g shelled pecans
• pinch salt

Grate the chilled butter and lard into the flour
and salt. Briefly rub the flour and fat between
thumb and finger until the mixture looks like
cornflakes. Add just enough chilled water to
bind the mixture and mix in with a knife until
it starts to clump together. Gather into a ball
with your hands, put in a plastic bag and chill
in the fridge for at least 20 minutes.
Roll out the pastry and use it to line an 8 inch
or 20cm tart tin. Bake the pastry case blind at
220C/425F/gas mark 7.
Cream the butter and sugars together until light
and fluffy. Beat in the eggs one at a time. Stir
in the Baileys, honey, pecans and salt. Fill the
pastry case with the mixture. Bake for about 30
minutes - the point of a knife should come out
clean when the pie is ready. Eat warm with
whipped cream and Baileys sauce.