Saint brendan's mousse
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1 sachet of unflavoured gelatine300ml or 3/5 of a pint of Saint Brendan 's Irish Cream Liqueur
50 grams (2 oz) of granulated sugar
Half teaspoon of ground cinnamon
2 Egg yolks
450 ml or 1 pint of double cream
Як готувати
Soften the gelatine in cold water. Heat Saint Brendan 's Irish Cream Liqueur in a large saucepan. Whisk sugar, cinnamon and yolks until creamy. Pour heated liqueur onto mixture.Return to heat stirring constantly, do not boil. When cooked remove from heat immediately and leave to cool. Whip cream until stiff. Fold into cooled but not yet gelled mousse.
Pour into 4 dessert goblets and chill thoroughly.
