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Irish Whiskey and Ginger
Cream
by
Irishrecipes.com
If no store near you carries ginger
marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 teaspoon
ground ginger, or 1 tablespoon fresh grated ginger.
serves 4
2 tablespoons Irish whiskey
2
tablespoons ginger marmalade
zest of 1 lemon, grated
2 tablespoons
superfine sugar
10 ounces heavy whipping cream, chilled
2 egg whites
Put the whiskey, marmalade, lemon rind and sugar in a bowl.
Stir
well, then leave the mixture to stand for at least 15 minutes.
Stir the
cream slowly into the whisky mixture until evenly blended, then beat with an
electric or rotary beater until thick.
Beat the egg whites until stiff, then
fold into the cream mixture until well blended.
Spoon into 4 individual wine
glasses or sundae dishes, then chill in the refrigerator for at least 30
minutes. Serve chilled, with brandy snaps or ginger snaps.
reprinted with permission
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