Been a long week for you too? I think this week lasted a year with all of its foibles. Kind word to use. So, when I spotted this recipe by Homemade Hooplah for Baileys Cookie and Cream Parfaits, I knew this was one I would be making. I saw it pinned by Olivia's Cuisine|Comfort Food Recipes. You know you can pin fantastic recipes on Pinterest. All of following photographs, video, and the recipe below are creditted to Homemade Hooplah.
Make sure you visit their blog to see the video on how to make this dessert.
Per Homemade Hooplah's blog:
Layered chocolate and Baileys cream paired with crumbled Oreo cookies. This delicious Baileys parfait is the perfect weekend retreat!
TRICKS FOR PERFECTLY WHIPPED CREAM
Since I posted this recipe a few years ago, readers have commented that they’ve had trouble getting the heavy whipping cream to whip properly.
For this recipe, the whipped cream should be fairly thick, so getting the consistency right is key. The recipe states that the cream should form stiff peaks, and that’s exactly what it sounds like: when you remove the mixer blades, the cream should pull upward and then keep its shape, looking like mountain peaks.
To help ensure this happens, try these tips:
- Use high-quality whipping cream that’s extremely fresh (just purchased, just opened).
- Chill the heavy whipping cream in the freezer 15 minutes before use. Use the cream as soon as it’s removed from the fridge.
- If you’re using any metal, porcelain, or glass attachments for mixing (bowl, whisk, etc) try freezing or chilling them beforehand.
CAN YOU MAKE THE PARFAITS IN ADVANCE?
Yes, you can make these parfaits in advance, but there’s a few things to keep in mind:
Since this recipe uses crumbled cookies, you may want to store these ingredients separately and wait to layer the parfait until just before you’re ready to eat. If you assembled the parfaits and then stored them in the fridge, the cookies may become soft or soggy over time.
If the parfaits are stored in the refrigerator for more than four hours, the chocolate cream may firm up a bit. They won’t be inedible in this stage but may require a little counter time to soften up to how they were when freshly made.
And, finally, since this recipe uses whipped cream, you may want to adjust the whipped cream recipe to be stabilized whipped cream. Essentially this just means that you will add a little cornstarch to the recipe so that the cream will keep its volume and shape over a longer period of time. Adding the cornstarch won’t change the taste but the consistency will be a tad firmer. If you’d like to try this, add about 3 tablespoons of cornstarch in step 3 of the recipe.
NOTES & TIPS FOR MAKING A BAILEYS PARFAIT
- The glasses pictured are standard stemless wine glasses. I bought my set ages ago, but these stemless wine glasses are nearly identical.
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
- For crumbling the Oroes, you can use food processor OR put the Oroes in a Ziploc bag (gallon sized) and use a meat tenderizer or a standard rolling pin to hit and crush the cookies. If you’re using the second method, I like to put a wood cutting board underneath the bag so I don’t crack or damage my countertops.
Visit their Youtube channel for more delicious recipes!
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