Bailey's Mousse


I found this online. It is from the British Weight Watchers, I believe and is only 3 points. Can't wait to try it!
POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy


60 g caster sugar (about 1/3 cup)
1 whole whole egg, separated
2 serve egg yolk, (2 egg yolks)
2 nip Baileys Irish Cream, (60ml) (about 1/4 cup)
1/2 tsp cocoa powder, (optional)


Instructions


Reserve 1 tablespoon of caster sugar. Place the remaining sugar and 1 tablespoon of water in a small saucepan. Heat gently until the sugar dissolves. Boil rapidly for about 1 minute, or until the mixture is syrupy, but not caramelised.
Whisk the egg white in a medium bowl until stiff. Slowly add the sugar syrup, beating well to thoroughly combine.
Place the 3 egg yolks and remaining sugar and Baileys in a medium-sized heatproof bowl. Place the bowl over a medium-sized saucepan of simmering water. Whisk until thick and frothy; this will take at least 5 minutes. Whisk in the egg white mixture and share between 6 glasses. Chill in the fridge.
Dust with cocoa powder.

Comments

Post a Comment

Popular posts from this blog

Moussaka

My mom and I made this last night for dinner. It is so delicious! I hadn't had it in years but suddenly had a craving. We use zucchini. This recipe is from Best Of Bridge. Go Greek for your next dinner party. "The best moussaka I've ever had!" Ingredients: 2 eggplants or medium zucchini 1/2 tsp. salt Meat sauce: 2 lbs. ground lamb or lean beef 1 Tbsp. butter salt and pepper 2 medium onions, chopped 2 garlic cloves, crushed 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. parsley 8 oz. (250 ml) tomato sauce 1/2 cup red wine Bechamel Sauce: 1/4 cup butter 1/4 cup flour 1 cup milk 1 cup whipping cream 3 egg yolks, beaten salt and pepper to taste 2 Tbsp. olive oil 1 lb (500 g.) Monteray Jack cheese, grated Instructions: Cut eggplant into 1/4" slices, sprinkle with salt and set aside. To prepare meat sauce, saute ground meat in butter with salt and pepper, onions, garlic, cinnamon, nutmeg, parsley and tomato sauce. Add wine and simmer 20 minutes, stirring occasionally. To ma...
Read more

Scotty's Nest Eggs

Now I will have to admit that I have never had these. But my friend, Shana, swears to me that this has to be on my blog and that they are fabulous. So here ya go, Shan! Scotty's Nest Eggs The Best of the Best - Vol. 1 (Page : 33) That's Trump (Page: 11) Ingredients: Each Nest:2-3 thin slices Black Forest ham 1 egg 1 Tbsp. cream 15 mL 1 heaping Tbsp. grated Swiss cheese 25mL sprinkle of dried basil English muffin Instructions: Preheat oven to 350 deg.F (180 deg.C). Grease large muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Bake 12-15 minutes. Serve on half a toasted English muffin. (Place water in any unused muffin cups to prevent damage.)
Read more

Pulled pork sandwiches

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good. Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both. About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm.... Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.
Read more