Irish mist cream recipe
Irish Mist Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|4 medium||eggs, separated|
|4 tbsp||caster sugar|
|4 tbsp||Irish Mist Liqueur|
|200 ml||cream, whipped|
|3 tbsp||boiling water|
Mix the egg yolks and 2tbsp sugar together. Boil up the milk and add the yolk-sugar mixture, turn down the heat and let stand for about 7-8 minutes, do not let it boil up any further.
Dissolve the gelatine in the boiling water, add to the hot milk and stir well. Add the liqueur and place in the fridge for 40min to cool down.
In the meantime beat up the egg whites with the remaining sugar, whip the cream until it forms peaks. Fold the eggwhites and 5 tbsp of the cream under the milk egg mixture. Divide between 8 dessert bowls and let it set (at least 6-8 hours).
Just before serving add a dollop of whipped cream and spinkle either cocao or chocolate slivers to decorate.
This dessert is at its best if it is made a day beforehand.
ca. 45 min
ca. 8 hrs
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