Irish Mist Cream

1. 1

   Bring the milk to boil in a pan.

2. 2

   Remove from the heat.

3. 3

   In a bowl, whisk the egg yolks and 2 tablespoons of caster sugar.

4. 4

   Add the milk and whisk to combine.

5. 5

   Pour mixture back into the pan, cook over a low heat for 7 minutes; do not boil.

6. 6

   Dissolve the gelatine in boiling water, and add to the hot milk mixture, stirring well.

7. 7

   Pour in the Irish Mist, and refrigerate for about 40 minutes or until the mixture begins to set.

8. 8

   Beat the egg whites until soft peaks begin to form, sprinkle with the remaining castor sugar, and beat until it dissolves.

9. 9

   When the milk and egg mixture begins to set, fold through the whipped cream and beaten egg whites.

10. 10

    Pour into 8 glass serving dishes, and refrigerate until fully set.

11. 11

    Decorate with the extra whipped cream and chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.