Bailey'S Irish Cream Blueberry Mousse

1. 1

   Chill six 8 or 9 ounce stemmed dessert glasses.

2. 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. 3

   Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.

4. 4

   Remove the double boiler from the heat and stir in the butter.

5. 5

   Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.

6. 6

   In a small bowl, combine the remaining 4 egg whites and the cream of tartar.

7. 7

   Beat with an electric mixer until soft glossy peaks form.

8. 8

   Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.

9. 9

   Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.

10. 10

    fold in the remaining egg whites and 1-1/2 cups of the blueberries.

11. 11

    Spoon into glasses and refrigerate for 1 to 2 hours, or until set.

12. 12

    At serving time, garnish with the reserved blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.