Baileys in Kenwood Kitchen Machine 086/096

Category: The drinks
Baileys in Kenwood Kitchen Machine 086/096

Ingredients

Egg yolks 3 pcs.
Vanilla pod 1/2
Sugar 120 g
Cream 33% 200 ml
Espresso 50 ml
Cognac 250 g
Ice several cubes

Cooking method

  • Recipe from the Kenwood Workshop (
  • 1. Cooking Angles.
  • - Mix yolks, sugar, vanilla seeds with a silicone attachment (rubber) in a bowl until smooth (min speed).
  • - Add cream, set the temperature to 85 * C, stirring mode 1. Cook for 5 minutes at the set temperature.
  • 2. Add coffee and cognac. Cook for another 5 minutes.
  • 3. Cool down and the drink is ready to drink. / Pour into a glass, add ice. /
  • Step by step
  • Ingredients
  • Baileys in Kenwood Kitchen Machine 086/096
  • Vanilla, cut with a knife along the pod, clean out the contents.
  • Baileys in Kenwood Kitchen Machine 086/096
  • Espresso, I have not quite “honest” (instant), for lack of a coffee maker.
  • Baileys in Kenwood Kitchen Machine 086/096
  • Mix yolks, sugar, vanilla seeds with a silicone nozzle (rubber) in a bowl until smooth.
  • Baileys in Kenwood Kitchen Machine 086/096
  • Add cream, set the temperature to 85 * C, stirring mode 1. Cook for 5 minutes at the set temperature.
  • Add coffee and cognac. Cook for another 5 minutes.
  • Baileys in Kenwood Kitchen Machine 086/096
  • Pour into a glass, add ice.
  • Baileys in Kenwood Kitchen Machine 086/096
  • Great Baileys!
  • Cognac, use whatever you like, but high quality! By content, not by sticker-label.
  • An up-to-date recipe for the New Year's table!
  • Happy cooking / consumption!
  • Baileys is an Irish cream liqueur manufactured by R. A. Bailey & Co.
  • Fortress 17%. Manufactured since 1974. It contains Irish Whiskey and Irish Cream. The company's assortment includes Baileys Original (standard Baileys liqueur), Baileys Mint Chocolate (Baileys mint and chocolate liqueur), Baileys Cream Caramel (Baileys Caramel liqueur) and Baileys Cream Coffee (Baileys liqueur with added coffee), Baileys Hazelnut (hazelnut) Flavor (fresh Irish buttercream with triple distilled whiskey, with hazelnuts). Baileys Hazelnut Liqueur has been complementing the existing Baileys Flavor line since November 2010. Used in the preparation of cocktails B-52, E.T, Orgasm, Irish dream, Chocolate Coffee Kiss, Baileys Frappé, etc.


Note

I would like to express my gratitude to the Kenwood company that organized the Master-class and provided the Kenwood 096 kitchen machine, personally to Alexander who conducted the Master-class, user Inna (Nyusya23) - for the invitation.

Iskatel-X
Valuchka-Valuchka
Most interesting. Prepared for the first time.
I like Baileys ... and other English liqueurs!
I put it in the refrigerator for "testing".
It seems that the first batch will not last long (not tested), very tasty!
Iskatel-X
Valuchka-Valuchka
At the Master class - a complete set: the second, dessert, liqueur.
Not just showing, Chief - showing / telling, "viewers" were given a car and a set of products. All cooked at the same time, then ate together.
For beginners, I recommend visiting a similar Master class.
However ... you need to go prepared, know the machine, and the cooking technique on it, at least read many pages on the forum. Understand the nozzles, which one is for what ...
Bechamel Sauce Recipe, from the Master Class, painted here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114203.0
To cook Lasagna from the same Master class - the oven is missing.
Mandraik Ludmila
Iskatel-X, excuse me, but not enough cognac? 50ml for 300ml of liquid (this is with yolks), and in my opinion there is too much sugar for such an amount of all the ingredients ... Maybe 500ml of brandy?
Iskatel-X
Ludmila
is not enough cognac
Sorry, mess! 250 g. Corrected.
Thanks for noticing.
g instead of ml as in the original recipe. Alcohol, it is more usual in grams not in ml, although it is practically the same, density ~ 1.
Now, in recalculation, we get the correct 17%.
The rest of the ingredients are correct.
Excellent Baileys, it is pleasant and easy to drink, relaxes, "does not hit the head."
Natusichka
Iskatel-XThank you very much for sharing! We need to open the Cooking in the Kenwood Kitchen Machine section, do you think?
Masinen
Thanks for the recipe !!!
Iskatel-X
Natusichka
We need to open the section "Cooking in the Kenwood Kitchen Machine"
It is very useful and convenient, and preferably with a subsection "with induction", or indicate in the name of the recipe, but it turns out to be long.
Natusichka
Yes, yes, you need to ask ... there are already a lot of us ...
Iskatel-X
As expected, it does not last long ... drunk!
During storage, it settles a little, becomes denser, however, as well as from a "classic bottle".
Does not lose taste / consumer properties.
Does not delaminate (!), At least in one day.
Scops owl
Quote: Iskatel-X
Does not delaminate (!), At least in one day.
Speed, however ... Love it, thanks for the recipe.
Iskatel-X
Larissa
Love him
Cook Drink with pleasure!
Today, in my own doctor I prepared 2 "batch". Did not have time to exfoliate, completely consumed.
Will argue with the "industrial".
Helen
Natusichka
Iskatel-X, missed your DR ...
Happy Birthday from the bottom of my heart! I wish you everything, everything you need!
I am very glad to have such a virtual friend! Please us with your recipes !!!!
FROM ALL THE SOUL - happy birthday !!!!!
Tricia
Thanks for the tip for an interesting recipe!
I'll cook it as soon as possible. Bookmarked it.
Iskatel-X
Anastasia and everyone
It is better to use fresh cream, open it and go straight to business.
If they stand a little open, they thicken, the result is denser, thicker - it is not entirely habitual to drink. The taste is the same though.
yana0505
Iskatel-X, tell me, if you use 10 or 20% cream, the taste will be worse? Higher fat content is hard to buy.
Iskatel-X
yana0505
will it taste worse if you use 10 or 20% cream?
"Our" Cream 33% is suitable "with great tension", for not having imported or homemade (which is many times better!).
Do not experiment, the result will be no! Spoil the ingredients.
Cream 33% - always fresh !!! Long-term - do not dissolve completely, float in "islands" ...
yana0505
Iskatel-X, I made a small portion yesterday with 20%. I liked the taste, but there are small grains of yolk, I saw them in your photo too. I remembered that when we make custard, then half a spoonful of water needs to be added to the yolks and then there will not be any grains at a high temperature. I'll try it today.
Iskatel-X
yana0505
made a small portion with 20%. I liked the taste
It will also be tasty with milk. With 33%, we repeat the original recipe and taste!
With the yolks, write off the result. And the process with details: when and how to add water, stir ...?
yana0505
Iskatel-X, Hurray, not any grains. 1 st. Mix a spoonful of cold water with the yolks with a silicone scraper. Then everything is according to the recipe.
Iskatel-X
yana0505,
iren-star
I cook for the 3rd time. Delicious!!! I cook Angles on the stove, nothing complicated.
Baileys in Kenwood Kitchen Machine 086/096

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