Prep 45 mins
Cook 2 hrs
"Mousse is a French terms meaning "froth" of "foam," and this Bailey's Irish Cream-enriched dessert is just that. A cross between a pudding and a fool, it is made with whole fruit instead of crushed blueberries and meringue instead of whipped cream." This dessert is awesome - made it years' ago and I fell upon this just a few days ago, this time I decided to post it. This was found in Irish Puddings, Tarts, Crumbnles and Fools by Margaaret M. Johnson
- 1 lemon, juice and zest of, grated
- 1 large egg
- 5 large egg whites
- 1⁄2 cup Baileys Irish Cream
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 1⁄8 teaspoon cream of tartar
- 2 cups fresh blueberries (reserve a few for topping)
- Chill six 8 or 9 ounce stemmed dessert glasses.
- In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar.
- Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
- Remove the double boiler from the heat and stir in the butter.
- Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
- In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
- Beat with an electric mixer until soft glossy peaks form.
- Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
- Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
- fold in the remaining egg whites and 1-1/2 cups of the blueberries.
- Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
- At serving time, garnish with the reserved blueberries.
We had high hopes for this dessert and it certainly looked very pretty in the dessert glass. However, most of the guests did not care for it and did not finish their desserts saying that they felt it was too sweet. DH did not like the consistency. Sorry it did not work out.