Bailey's Irish Cream Blueberry Mousse

Recipe by Manami
READY IN: 2hrs 45mins




  • 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.