| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Irish |
Desserts |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Milk |
| 4 |
|
Eggs Separated |
| 4 |
tb |
Castor sugar |
| 6 |
ts |
Gelatine |
| 1/4 |
c |
Boiling water |
| 1/3 |
c |
Irish mist liquer |
| 1/2 |
c |
Whipped cream |
|
|
Chopped nuts or chocolate |
INSTRUCTIONS
Bring milk to the boil, whisk with the egg yolks and 2 tablespoons of
castor sugar. Pour back into the pan, cook over a low heat for 7 minutes
being careful not to boil.
Dissolve the gelatine in boiling water, add to the hot milk mixture, stir
well. Pour in the Irish mist and refrigerate for around 40 minutes or
until the mixture starts to set.
Beat the egg whites until soft peaks form, sprinkle the remaining castor in
and beat until the sugar dissolves.
When the milk and egg mixture starts to set fold through 1/2 cup of whipped
cream and the beaten egg whites. Pour into 8 glass serving dishes and
refrigerate until set.
Decorate with whipped cream, nuts of flakes of chocolate.
Posted to MM-Recipes Digest V4 #257 by Matt <recipes@cableinet.co.uk> on
Sep 21, 1997
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