Baileys Pink Pitaya Punch
Ingredients:
225ml Double Cream
150g Raspberries
150g Chocolate Mousse
50ml Baileys Original Irish Cream, plus a splash extra for serving
1 tbsp Caster Sugar
Toppings: Choose from wafers, chocolate curls, cake-decorating pearls, caramel sauce, caramelised popcorn, or edible glitter for extra sparkle.
Instructions:
Prepare Raspberry Layer:
Blend the raspberries into a smooth puree using a food processor or hand blender.
Sieve the puree to remove seeds, then stir in the caster sugar.
Combine with Cream:
Whisk 125ml of double cream until soft peaks form.
Gently fold the whipped cream into the raspberry puree.
Divide this mixture evenly between two 250ml glasses.
Add Chocolate Mousse Layer:
Carefully spoon the chocolate mousse over the raspberry layer in each glass.
Gently tap the glasses to level the mousse.
Refrigerate the glasses while preparing the Baileys cream.
Prepare Baileys Cream:
Whisk the remaining 100ml of double cream with 50ml of Baileys until soft peaks form.
Retrieve the glasses from the fridge and spoon the Baileys-infused cream over the chocolate mousse layer.
Return the glasses to the fridge for at least 15 minutes to set.
Garnish and Serve:
Before serving, decorate with your choice of toppings such as chocolate curls, wafers, or a drizzle of caramel sauce.
For an extra touch, add a splash of Baileys on top.