Whole Milk - 1/2 cup
Heavy Cream - 1 1/2 cup
Unflavoured powdered gelatine - 1 1/2 Teaspoons
Instant espresso powder - 3 Teaspoons
Sugar - 3-4 Tablespoons (Add more sugar if you like more sweet)
Baileys Irish Cream - 3-4 Tablespoons (You may add more as per your liking)
Garnishing - Coco Powder
(As per your liking) Strawberries / Raspberries/Mint leaves
Shavings of Dark Chocolate / White Chocolate
How to make
Place the whole milk heavy cream in a small thick bottomed saucepan.
Sprinkle the gelatine over and let stand for 5 minutes to soften the gelatine. Keep stirring the milk until the gelatine dissolves for 2 minutes. The milk should not boil.
Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let it cool slightly. Add Baileys Irish Cream into the cream mixtrure. Pour the cream mixture into 4 decorative glasses.
Cover and refrigerate, stirring every 15-20 minutes during the first hour. Then refrigerate until it sets.
Serve the dessert after decorating.
For decoration -
Sprinkle some coco powder with a use of small strainer and put strawberries, raspberries and mint.
You can decorate it with dark chocolate/ white chocolate shavings.