Wednesday, 13 July 2011

Cocktail Dinner Series <<| Angel’s kiss |>>

Ingredients :
cocoa, for dusting
400ml Tia Maria, chilled
16 tbsp (approx 250ml) double cream

Instructions :
1. Pour the Tia Maria into small cocktail or liqueur glasses.
2. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer.
3. Dust the cream with cocoa by shaking it through a tea strainer, and serve.