Gingerbread with Baileys and Rosemary whipped cream

Rosemary is such a versatile herb and brings a bit of savory notes to a sweet dessert. This is one of my “cheater” desserts if you will. I purchased the ginger bread loaf from the local bakery, cubed it up and placed it in these pretty vintage glasses, drizzled a bit of Baileys Irish cream over the bread and topped it off with the herb infused whip cream.

How do you infuse the whip cream? simple, I used my mortar and pestle to give the fresh rosemary a bit of a bruising to release the oils, then added it to the fresh cream and warmed it slightly over low heat. cooled it completely in the frig and strained, then whipped.

makes 6 servings.

1 loaf of fresh Gingerbread

1 Pint heavy whip cream

8 sprigs fresh rosemary

cinnamon for sprinkling

Powdered sugar for sprinkling

6 small gingerbread men for garnish

1 cup Baileys Irish cream

With the back of a large knife or with a mortar and pestle massage/bruise 2 sprigs of rosemary to release the oils and place in a small saucepan with the whip cream. Bring to a simmer on low heat and let cool completely in the refrigerator. When chilled, Whip cream with electric beater.

Cut the loaf into 1/2 inch cubes and drizzle with Baileys ( divide the cup of baileys amongst the 6 glasses)

Top with Rosemary whip cream and garnish with 2-3 inch sprigs of rosemary turned upside down to emulate small trees. Dust with powdered sugar to create the “snow effect” and lightly dust the whip with cinnamon. Place the little gingerbread man next to the trees and serve.