Baileys Irish cream frozen souffle recipe

When it comes to decadent desserts, few can compare to the rich and creamy delight of Baileys Irish Cream. Combining the smoothness of Irish whiskey with the lusciousness of cream, Baileys has become a favorite choice for those seeking a touch of luxury in their dessert experience.

If you're looking for a chilled treat to satisfy your sweet tooth, look no further than the Baileys Irish cream frozen soufflé. This delightful dessert combines the velvety goodness of a classic soufflé with the irresistible flavors of Baileys. Join us as we explore the creation and enjoyment of this luxurious frozen delight.

Baileys Irish cream frozen souffle recipe

Ingredients:

- 3 egg whites

- 2 oz sugar

- 3 egg yolks

- 2 oz sugar

- 1¼ cups whipping cream

- ¼ cup Bailey Irish Cream

- 2 teaspoons cocoa powder.

Method:

Whisk egg whites and sugar to stiff peaks. 

Whisk egg yolks and sugar in a bowl over warm water until they become creamy and attain a light yellow color. 

Whisk the cream to soft peaks. 

Assembly:

Add the Baileys to the egg yolks. 

Fold in the egg whites into the yolks. 

Fold in the whipped cream. 

Pour mixture into a mold - a coffee cup or ramequin.  If using a ramequin (like in the picture), wrap it with parchment paper before filling it.

Brush the paper with butter and it will stick to the porcelain.

Place in the freezer for 4-6 hours.

To serve, remove the parchment paper and dust it with cocoa powder.

Tip:

For a different presentation, remove some soufflé with a small spoon or scoop and pour in some Bailey’s Irish Cream.

* Master Chef Brendan Cronin – the only Irish chef to attain the prestigious Swiss culinary title of ‘Chef de Cuisine Diplomé’, Swiss Master Chef – takes us on a global journey of gastronomic delight from his childhood on a small dairy farm in the West of Ireland, to cooking in great hotels in Limerick, Dublin and onward to the beckoning and beautiful Swiss Alps, Africa, and The Far East. His book “Cheffin' - from potatoes to Caviar” is available on Amazon.

* Originally published in 2013, updated in June 2023.