MOUSSE - BAILEY

By akselden

Refrigerate for three hours.

Ingredients

• 5 egg yolks
• 1 C. Bailey's Irish Cream
• 1/4 oz. gelatin powder (one package)
• 1/4 C. cold water
• 1 C. heavy whipping cream
• 3 oz. sugar
• 5 egg whites
• Chocolate sorbet
• White chocolate, shaved

Preparation

Step 1

1. Over simmering water, beat yolks in a glass bowl with Bailey's until light and fluffy. Do not overcook or you will make scrambled eggs. Set aside.
2. In a small bowl dissolve gelatin in cold water. Add yolk mixture.

3. Whip cream and sugar together and gently add to egg mixture.

4. Beat egg whites until stiff and fold into mixture.

5. Pour into martini glasses and refrigerate at least three hours.

6. Before serving, add one scoop of chocolate sorbet to each glass and garnish with shaved white chocolate.