Our Recipes

Ingredients

• 15ml Berry Farm Coffee Liqueur
• 15ml Bailey’s Irish Cream
• 15ml Cointreau

Instructions

1. You will need a shot glass and teaspoon to create a layered effect.
2. Pour coffee liqueur into shot glass.
3. Slowly pour Bailey’s Irish cream over spoon into glass
4. Lastly pour Cointreau over spoon into glass.

Ingredients

• 30ml Vodka
• 15ml Berry Farm Chocolate Liqueur
• 15ml Berry Farm Coffee Liqueur

Instructions

1. Shake with ice and serve in a liqueur glass.

Ingredients

• 30ml Bacardi
• 30ml Cointreau
• 30ml Berry Farm Blackberry Liqueur
• 30ml Lemon or lime juice

Instructions

1. Blend all ingredients with ice and served in martini glass.

Ingredients

Coffee Panna Cotta

• 2 1/2 sheets gelatin gold strength
• 125ml espresso coffee
• 50g light muscovado sugar
• 375ml double cream
• pinch of salt

Chocolate Coffee Sauce

• 100ml Berry Farm Coffee Liqueur
• 50g 70% dark chocolate

Instructions

Coffee Panna Cotta

1. First place the gelatin in a small bowl of cold water and set aside to bloom.
2. Meanwhile, combine espresso coffee and the muscovado sugar in a medium saucepan and stir until sugar has dissolved. Stir in the cream and salt and bring to the boil.
3. Once the mixture is just at the boil, remove from heat. Remove gelatin leaves from water and squeeze to remove excess moisture. Add the gelatin leaves to warm cream mixture and stir well until gelatin has dissolved completely.
4. Pass the mixture through a fine sieve then whisk over an ice bath until mixture is completely cold. Transfer cold mixture to a jug.
5. Place three dariole moulds in a deep stainless steel tray. Pour mixture into the dariole moulds to 1cm from top. Carefully add about a handful of ice cubes to the tray to surround the moulds then add water to fill the tray half way up the side of the moulds to make a cold water bath. Place a flat stainless steel tray on top of the moulds to weigh them down. Place the covered moulds in the water bath into the fridge, being careful not to let any water get into the moulds, and refrigerate until set.

Chocolate Coffee Sauce

1. Bring Berry Farm Coffee Liqueur to the boil in a small saucepan. Meanwhile, finely chop chocolate.
2. Once boiling, remove liqueur saucepan from heat and add chocolate pieces. Stir until smooth and remove from heat. Transfer to carafe and set aside to cool.
3. To finish the Coffee Panna Cotta, first prepare a warm water bath. Remove the dariole moulds from the fridge. To turn out the Panna Cotta, dip mould into the warm bath to loosen, then turn out onto a serving plate. Serve Panna Cotta with jug of cold Chocolate Coffee Sauce.