Ingredients for Irish Mist Cream
- 4 cups whole milk
- Eggs
- 1/2 cup caster sugar
- Gelatin
- 2 tablespoons boiling water
- Irish Mist Liqueur
- Cream
- 1 cup heavy whipping cream
- Chocolate shavings or chocolate syrup for garnish (optional)
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How to Make Irish Mist Cream
- In a saucepan, heat the 4 cups of whole milk over medium heat until it comes to a gentle simmer. Do not boil.
- In a separate bowl, whisk together the 6 large egg yolks and 1/2 cup caster sugar until pale and thick.
- Temper the egg yolk mixture by slowly whisking in about 1 cup of the warm milk. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
- Cook over very low heat, stirring constantly with a spatula, for 7-8 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not boil.
- In a small bowl, sprinkle 1 tablespoon of powdered gelatin over 2 tablespoons of boiling water. Let it bloom for a minute, then stir until completely dissolved.
- Stir the dissolved gelatin into the warm custard.
- Remove from heat and stir in 1/2 cup of Irish Mist liqueur.
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Let it cool slightly.
- In a separate bowl, beat the 4 large egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of caster sugar and continue beating until stiff, glossy peaks form.
- In another bowl, beat 1 cup of heavy whipping cream until soft peaks form.
- Gently fold the whipped cream and the beaten egg whites into the cooled custard in two additions, being careful not to deflate the mixture.
- Pour the mixture into 8 individual serving dishes or a larger bowl.
- Refrigerate for at least 1 1/2 hours, or until completely set.
- Before serving, garnish with extra whipped cream and chocolate shavings or chocolate syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
26g
Carbs
3g
