Introducing Coole Desserts

A selection of signature sweets created exclusively for Coole Swan

by The Merrion Hotel’s, Paul Kelly

Coole Swan, Ireland’s premium cream liqueur, unveiled a collection of signature desserts at the Terra Madre slow food event, which took place in from September 4th to the 7th in Waterford. Created by Paul Kelly of Dublin’s prestigious Merrion Hotel, Coole Swan presented a variety of delicious desserts including a warm chocolate fondant with Coole Swan ganache, Coole Swan crème brulee, Coole Swan pannacota and summer berry cocktail, and summer pudding filled with crème fraiche and Coole Swan bavarios.

These heavenly treats can be simply created at home, while a number of tasty alternatives are currently being served at premium eateries throughout Ireland including The Merrion Hotel, Eatery 120, Restaurant Patrick Guilbaud, L’Ecrivain, and Donnybrook Fair.

Coole Swan premium cream liqueur is created from the highest quality, all natural ingredients, which are carefully balanced to deliver a taste that is seriously delicious.

Coole Swan comprises fresh double cream from Ireland’s richest dairylands. The cream is delivered fresh, direct from the dairy in the early morning and in less than two hours of leaving the dairy is fully combined with all the other ingredients to make Coole Swan.

Unlike any other Irish cream liqueur, Coole Swan uses real, natural chocolate, which is carefully melted and folded into the fresh cream. The creators wanted to avoid using chocolate essences or any synthetic flavouring as there is no substitute for the real thing. As a result, Coole Swan is clean and less sweet, offering a gentle melt-in-the-mouth experience.

Warm Chocolate Fondant with Coole Swan Ganache

Serves 4

For the ganache For the chocolate fondant

150ml cream 125g unsalted butter

125g dark chocolate 20g cocoa powder

125g milk chocolate 125r dark chocolate

75g Coole Swan 3 whole eggs

1 egg yolk

50g caster sugar

70g plain flour

5g baking powder

Preheat the oven to 190oc.

Begin by making the ganache in a saucepan, gently bring the cream slowly to the boil. Remove from the heat and pour over the chocolate stirring until all of the chocolate has melted. Pour in the Coole Swan. Put in a bowl and leave in the fridge until semi solid.

Melt the butter, cocoa and chocolate in a bowl over a saucepan of boiling water. Ensure the base of the bowl does not touch the water.

Meanwhile in a blender whisk the eggs, egg yolks and sugar until light and fluffy. Add in the butter and chocolate mixture. With the blender on a slow speed gently add the flour and baking powder.

Lightly grease four teacups or four ramekin dishes. Half fill each dish with the fondant mixture. Carefully place a good spoon of the semi-solid ganache mixture in the centre of each dish and top up with fondant mixture so that the ganache is completely covered.

Place the dishes onto a baking tray and bake in the oven for 9-10 minutes. Do not overcook as you want to ensure that the ganache remains soft in the centre of the fondant.

Serve warm with lightly whipped cream.

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