Whisky chocolate cake, anyone? We’ve got your Easter desserts covered with three fantastic recipes that demonstrate how to utilise booze in food.
The long-awaited Easter weekend approaches, four sweet days of blissful rest and relaxation. You’ve probably already got your Easter eggs, Creme Eggs, Mini Eggs… but as we’ve shown over the last week, sweet treats can include cocktails or creative drinks. You can even combine the two!
That’s right, we’ve got Easter desserts right here. Food isn’t usually our area of expertise, but luckily we didn’t have to do any of the hard work. Finnish distillery Kyrö were the ones wearing comedy big white chef hats to whip up the three delightful recipes you see below, from brûlée to parfait. These are simple desserts that include the brand’s Dairy Cream Liqueur or Rye Malt Whisky and should make a great introduction for those who haven’t dabbled in the world of using booze in your baking.
Happy Easter, everyone!
Dairy Cream Brûlée
Ingredients:
150ml Kyrö Dairy Cream Liqueur
400ml whipped cream
50ml sugar
1/2 tsp vanilla sugar
1 vanilla pod
6 egg yolks
A pinch of salt
Instructions:
Step 1: Separate the egg yolks into a bowl. Scrape the vanilla seeds from the pod into the yolks, add the sugar, and beat lightly. Warm your Kyrö Dairy Cream Liqueur in a pot so that it starts to steam. Pour in the cream and heat to boiling point, stirring occasionally. When the mixture is steaming hot, pour it into the yolk mixture with the same whisk while slowly mixing and adding salt. Let the brûlée mixture settle for a few minutes.
Step 2: Preheat the oven to 130°C. Pour the brûlée mixture through a strainer into small ramekins. Place the ramekins in a deeper baking dish and pour hot water into the dish so that the water line is halfway up the ramekins. Cook for around 55-70 minutes until the brûlée mixture softly sets. To check, gently sway the roasting tin – if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm. Transfer the pans to the refrigerator and let them set for at least two hours.
Step 3: Gently sprinkle each ramekin with caster sugar, using the back of a spoon to ensure it’s evenly spread. You can spray the sugar with a little water to dampen, then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round to get an even colour. If you don’t have a blow torch, you can cook crème brûlée with an oven broiler to get that same crunchy, caramelised effect. Garnish with fresh berries of your choosing.
Rye Whisky Chocolate Cake with Dairy Foam
Ingredients:
400ml Kyrö Rye Malt Whisky
250g butter
250g sugar
250g dark chocolate
250ml whipped cream
5 eggs
50g cornflour
1 lemon
Butter or baking spray for greasing
Instructions:
Step 1: Heat the oven to 140°C. Melt the butter in a saucepan, then add sugar and chocolate. Mix until smooth. Add the eggs and cornflour while whisking. Finally, stir in the Kyrö Rye Malt Whisky.
Step 2: Grease the cake pan with baking spray or butter (you can also line the pan with baking paper so that the cake comes out of the pan better when cold). Pour cake mass into 2/3 of the pan. Put in the oven for around 25 minutes – the cake should stay moist, but not runny. Cool on the counter first, then transfer to the fridge to solidify. If you want to cut into ready-made serving pieces, cut the cake cold. Serve at room temperature.
Step 3: To make the whipped cream topping, add 250ml of whipping cream, a splash of lemon juice, and sugar into a bowl, then whip combine. For an extra treat, stir in 40ml of Kyrö Dairy Cream Liqueur. Garnish with fresh raspberries.
Dairy Cream parfait with Kyrö caramel sauce and cranberries
Ingredients:
200ml Kyrö Dairy Cream Liqueur
6 egg whites
360g sugar
1.5 tablespoons of lemon juice
400g of crème fraîche
450ml whipped cream
Caramel sauce
Instructions:
Step 1: Heat Kyrö Dairy Cream Liqueur in a pot for a few minutes so that the alcohol evaporates then leave to cool.
Step 2: Prepare the meringue. Separate the egg whites, then beat until foamy while adding sugar. Now beat until stiff, adding lemon juice in the final stage.
Step 3: Beat the whipped cream and crème fraîche into a thick foam. Turn over the meringue and whipped cream together. Stir in the cooled Kyrö Dairy Cream Liqueur. You can also add a small amount of liquorice powder if you wish.
Step 4: Wrap or spray the moulds or containers with baking spray. Pour in the parfait mix and then let it set in the freezer overnight. Allow the parfait to thaw a few minutes before serving. Garnish the parfait with caramel sauce (to which you can add a little salt if you’re feeling frisky) and cranberries.
