Tia Maria Cream For Berries Recipes

TIA MARIA SOUR CREAM DIP FOR FRUIT

Steps:

• Whip ingredients together until thick.
• Serve with fresh fruit cut into reasonable sized chunks for easy dipping.
• I like to use rockmelon, pineapple, kiwi fruit, strawberries and then maybe another fruit in season, whatever looks nice arranged in colours.

TIA MARIA CREAM FOR BERRIES

Steps:

• place egg yolks and sugar in stainless steel bowl. beat 2 minutes with electric beater.
• pour in hot milk and continue beating until frothy-about 30 seconds.
• place bowl over saucepan half filled with boiling water over medium heat. whisk cream constantly until it beccomes thick enough to coat the back of a spoon-about 5 minutes. during cooking, cream will stick to sides of bowl. when this happens, remove bowl from heat and whisk vigorously to incorporate fully. return bowl over saucepan and resume cooking.
• when cream is cooked, remove bowl from heat and add liqueur. continue whisking until cool. cover with plastic wrap touching the surface and refrigerate until cold.
• serve with fresh berries in season.

TIA MARIA & CHOCOLATE CREAMS

Steps:

• Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
• When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.