Bailey's Coffee Cream Mousse

If you're still searching around for an easy dessert to have on Christmas day or just something to have in the fridge, at the ready for any unexpected visitors, then try this James Martin dessert.

James has teamed up with Baileys this Christmas and has created some really delicious desserts.
As you know, I have a bit of a soft spot for James and I like a glass or two of Baileys at Christmas, so I was easily persuaded!

Bailey's Coffee Cream Mousse



5 egg yolks
80g caster sugar
260ml milk
260ml double cream
5 tsp instant coffee granules
100mls Baileys Original (or Baileys with a hint
of Coffee if you prefer an extra coffee hit)


  1. Pre heat the oven to 150˚c.
  2. Have 6 ramekins (moulds) in a roasting tin ready.
  3. Whisk the egg yolks and half the sugar in a bowl.
  4. Put the milk and cream into a thick based pan with the remaining sugar and coffee. Gently bring to the boil.
  5. As soon as it reaches the boil, remove from the heat, stir in the Baileys and strain straight away, pour over the eggs and sugar. Strain.
  6. Pour into the ramekins fill the tray with hot water so that it comes up to half way up the side of the moulds, and bake for 25-30 minutes. They should just set with a slight wobble.
  7. Then allow to cool for a least 6 hours in the fridge (or pop them in the freezer for a little while)
  8. Remove from the fridge and serve with the shortbread.

Serves 6

I tried out the new Bailey's with a hint of coffee for this recipe, but I decided to add cocoa powder instead of coffee granules to the dessert.

I think this is quite an adaptable recipe. You could use the original Baileys and add chocolate chips or the Baileys with a hint of Mint Chocolate and serve them with After Eights or use the Baileys with a hint of Crème Caramel and add fudge pieces. Yum!

Don't forget to pour yourself a glass too!

I wish James came free with the bottle! *sigh*

Check out my Ultimate Veggie Christmas Guide with all the recipes and tips you could need for a vegetarian or vegan Christmas.

Have a sip of Apple Snow with Pomegranate

I had some leftover apples to use up and I wanted to make a drink. I also had a few pomegranates. "Yes" I thought, "that could work", so I got together a few ingredients and whipped up this frothy drink.

When it was poured into a glass, it made me think of all the snowy walks I have been on recently, so I decided to call it apple snow.

Apple Snow with Pomegranates

1 cup milk
2 apples
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/3 cup pomegranate seeds
1 tbsp honey

Whizz all of the ingredients, except from the pomegranate seeds. Save these to sprinkle on top.

You are on your way to a milk moustache!



Spinach, Pear & Blue Cheese Soup

This is a really green tasting soup, if you know what I mean. It must be the vast quantities of spinach I added to it.

Spinach, Pear & Blue Cheese Soup

1 tbsp olive oil
1 large bag of spinach
1 onion, finely chopped
1 clove garlic, finely chopped
3 medium potatoes, chopped
1 pear, chopped
1 pint vegetable stock
100g danish blue cheese
2 tsp worcestershire sauce
a grating of fresh nutmeg
salt & pepper
cayenne pepper and fresh herbs to serve (I added basil, as it is my favourite)

Saute the onion and garlic in the olive oil, until tender. Add the potatoes and cook for a few minutes, then add the spinach and leave to wilt, before adding the pear.

Pour in the stock and cook, covered for 30 minutes.

Crumble in the blue cheese and stir until melted.

Flavour the soup with the worcestershire sauce, salt, pepper and nutmeg. Adjust the seasoning until the soup tastes just right for you, then blend until smooth.

Serve topped with some fresh herbs and a sprinkling on cayenne pepper.

Serves 4-6
Back to Top