| 2 leaves or 3.3 grams | gelatin |
| 200 grams | baileys |
| 100 grams | cream |
| 40 grams | egg yolk |
| 10 grams | corn starch |
| 1/2 | vanilla pod |
| 100 grams | white chocolate |
First soak the gelatin in cold water. Then pour the baileys into a saucepan and also add the cream, the egg yolk and the corn starch. Now cut the vanilla pod in half and scrape out the seeds. Add them to the saucepan and then while stirring bring the cremeux to a boil on a medium heat. Once it has thickened turn off your heat and dissolve the gelatin. Then also add the white chocolate and mix it well till smooth. After that pour it into a piping bottle and fill the bottom of your bigger mold halfway. Then gently add your interior on top. Now close the mold with the top half and press it well. Once that’s done fill it completely with the cremeux and make sure you press the nozzle well in the corners. Then let it set in your freezer for at least 6 hours.
