Bailey's Irish Cream Blueberry Mousse

"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

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Chill six 8 or 9 ounce stemmed dessert glasses.
2. 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.
3. Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
4. Remove the double boiler from the heat and stir in the butter.
5. Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
6. In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
7. Beat with an electric mixer until soft glossy peaks form.
8. Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
9. Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
10. fold in the remaining egg whites and 1-1/2 cups of the blueberries.
11. Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
12. At serving time, garnish with the reserved blueberries.