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
INGREDIENTS
Nutrition- 1
- 1large egg
- 5large egg whites
- 1⁄2
- 1cup granulated sugar
- 4tablespoons unsalted butter
- 1⁄8teaspoon cream of tartar
- 2
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DIRECTIONS
- 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.
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