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Irish Mist
serves 8
2-1/4 cups milk
4
eggs, separated
4 tablespoons granulated sugar
6 teaspoons gelatin
1/4
cup boiling water
1/3 cup Baileys Irish Cream
1/2 cup cream,
whipped
extra whipped cream
chopped nuts or chocolate
Bring milk to
the boil.
Whisk with egg yolks and 2 tablespoons sugar.
Pour back into
pan, cook over a low heat for 7 minutes - do not boil.
Dissolve the gelatin
in boiling water, add to hot milk mixture and stir well.
Pour in Irish
Cream, refrigerate for about 40 minutes, or until mixture begins to set.
Beat
egg whites until soft peaks form.
Add remaining sugar and beat to stiff
peaks.
When mixture starts to set, fold in 1/2 cup whipped cream and beaten
egg whites.
Pour into serving dishes and refrigerate until set.
Decorate
with whipped cream, nuts and chocolate.
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