Paleo Irish Cream Delight – A Cinematic & Sensory Dessert Experience

Allergens

Eggs

Ingredients

• 1 cup coconut cream (full fat)
• 2 tbsp grass
• fed unsalted butter
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 3 large egg yolks
• 1/2 cup brewed Irish stout (alcohol removed)
• 1/2 tsp instant coffee granules
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of ground cardamom
• Fresh berries and mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the coconut cream, butter, maple syrup, vanilla extract, and sea salt over medium heat. Stir until well combined and slightly heated, but not boiling.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the heated cream mixture into the egg yolks, whisking continuously to avoid curdling the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard like consistency.
4. Remove from heat and let cool slightly. In a separate container, combine the Irish stout (with alcohol remove
5. With the instant coffee granules. Stir well to dissolve the coffee.
6. Gradually mix the coffee stout mixture into the cooled cream mixture. Add cocoa powder, ground cinnamon, nutmeg, and cardamom. Mix until smooth and fully combined.
7. Pour the mixture into two individual dessert dishes or ramekins and refrigerate for at least 4 hours or until set.
8. To serve, garnish with fresh berries and mint leaves, creating a visually appealing contrast of colors and textures.

Chef’s Insight

The combination of flavors creates a unique dessert experience that celebrates Irish tradition while staying true to the paleo diet.

Notes

Make sure to remove the alcohol from the stout before using it in the recipe.