Liquid Desserts Recipe

Time1h
Serves12

(1oz)

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Ingredients

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Base

Method

Base

1

Combine dairy and sugar

In a small saucepan, combine the heavy cream, whole milk and granulated sugar. Whisk briefly to dissolve the sugar.

2

Heat gently

Warm the mixture over medium-low heat, stirring occasionally, until it reaches a gentle simmer and the sugar is fully dissolved (do not boil), about 4–6 minutes.

3

Add vanilla and salt

Remove from heat and stir in the vanilla bean paste (or extract) and a pinch of salt. Set aside.

Flavoring & Texture

4

Bloom gelatin

Sprinkle the powdered gelatin evenly over 1 tablespoon cold water in a small bowl. Let sit for 3–5 minutes until the gelatin absorbs the water and becomes spongy.

5

Incorporate corn syrup

Return the warmed cream mixture to very low heat. Stir in the light corn syrup until fully incorporated.

6

Dissolve gelatin

Add the bloomed gelatin to the warm (not boiling) cream mixture and whisk until the gelatin fully dissolves (about 1–2 minutes). Ensure no granules remain.

Finish & Serving

7

Chill slightly

Let the mixture cool at room temperature for 10–15 minutes, stirring occasionally so it remains homogenous.

8

Add liqueur and zest

Stir in the optional liqueur (if using) and the microplaned citrus zest. Taste and adjust: add more zest for brightness or a touch more liqueur for flavor, keeping overall alcohol low so texture remains silky.

9

Portion

Pour the liquid dessert into 1 oz serving glasses or chilled shot glasses. This recipe yields approximately twelve 1 oz servings (about 12 oz total).

10

Set briefly and garnish

Refrigerate the plated 1 oz servings for 20–30 minutes to slightly thicken (they will remain pourable but silkier). Just before serving, top each with a small sprinkle of toasted nuts or chocolate shavings if desired.