Bailey’s mousse verrine


  • .40 cl of whole liquid cream
  • .1.75 gelatin sheets
  • .100g sugar
  • .3 tablespoon (s) of milk
  • .10 tablespoon (s) of bailey’s
  • .10 biscuits (cake kind in butter Breton biscuits …)
  • .1 cup (s) of coffee


  • Place the liquid cream in a dish, cover with a film, and place it for at least 10 minutes in the freezer.
  • Place the gelatin in cold water
  • Prepare a caramel with the 100 g of sugar, then add the milk and 5 tbsp. of Bailey’s, stirring vigorously (if the caramel freezes and you can’t dissolve it even on the heat, put it in a blender).
  • Whip the whipped cream using an electric mixer.
  • Stir in a spoonful of Bailey’s Caramel Whipped Cream to soften.
  • Heat the water in a cup for 1 minute in the microwave, wring out the gelatin and mix well with a fork, then mix with the caramel (or directly in the whipped cream, stirring with a hand whisk).
  • Pour the caramel on the whipped cream, add the rest of Bailey’s and mix by gently lifting the mass with a spatula.
  • Place a coarsely broken cookie at the bottom of each verrine, pour a little coffee over it, place 3 tbsp. tablespoon of foam.
  • Dip a cookie in the coffee, place it on the foam, and finish with a layer of foam.
  • Film and place in the refriggerator for at least 3 hours.

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