The recipe for Bailey's Cream Pots comes from Kevin Dundon, owner of the Dunbrody House Hotel in Co. Wexford, Ireland. I haven't been to the hotel or the restaurant, The Harvest Room, but it looks gorgeous and it's on the "must visit" list.
Although I would have liked to make the shortbread biscuits to go along with the cream pots as the recipe suggests, I only had time today to make one component..hard choice, but I went with the cream pots. You can understand, right?
Find the recipe here: Kevin Dundon's Bailey's Cream Pots
Although the recipe makes four 7 ounce desserts, after the licking of of the whisk, spatula, sides of the bowl, etc., I'll be lucky if I get 3 pots.
Yea, that didn't make it into the pots.
Nearly there. Best part of this dessert: no cooking!
Yea...this is gonna make it past the rigorous pre-St. Patrick's Day dessert testing process. This is divine...really. It's rich and smooth - and the little kick of the Bailey's hits you just after you swallow and before you reach for that next spoonful.
I'll be making the biscuits next time...I imagine the crunch of the biscuits plays well off the smoothness of the cream.
Treat yourself to some Bailey's and while you're at it, make this scrumptious dessert...let me know how you get on!