"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Irish Cream Mousse Recipe

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This recipe for Irish Cream Mousse, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Irish Cream liqueur
1 envelope unflavored gelatin
1/4 cup cold water
3 large eggs separated, and at room temperature
1/4 cup sugar
1 cup plus 6 Tbl whipping cream

Directions:
Directions:
Lightly oil a 5 to 6 cup decorative mold. Stir gelatin into cold water, set aside to soften, about 5 minutes. Whisk egg yolks in top of double boiler off heat until yolks are blended. Whisk in 1 cup Irish Cream Liqueur. Place over simmering water and cook, stirring constantly, with a wooden spoon until mixture feels hot to the touch and is thick enough to leave a pattern when you run your finger along the wooden spoon, about 8 to 10 minutes. Do not boil. Remove from heat and immediately add softened gelatin, stirring until dissolved. Transfer mixture to medium size bowl and place in larger bowl of ice water. Stir occasionally until mixture thickens to consistency of mayonnaise and begins to set. Remove from ice water. Meanwhile beat egg whites in large mixing bowl with electric mixer on low speed until foamy. Gradually beat in sugar, 1 Tbl at a time, until stiff but moist peaks form. Gently spoon whites over top of liqueur mixture; do not mix. Beat 1 cup of the whipping cream in the empty bowl with electric mixture on low speed until thickened. Beat on medium until soft peaks form; do not beat stiff. Fold whites and liqueur mixture into whipped cream until blended. Pour into mold cover and refrigerate until set. To make sauce stir together 1 cup Irish Cream Liqueur and 6 tablespoons whipping cream. Mousse and sauce may be refrigerated, covered, overnight. Before serving, run knife around edges of mousse and dip mold briefly in warm water. Un-mold onto serving plate, slice top with sauce.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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