Title: Irish Whiskey and Ginger Cream
Categories: Dessert Irish
Yield: 4 Servings
| 2 | tb | Irish whiskey |
| 2 | tb | Ginger marmalade |
| | | Rind of 1 lemon, grated |
| 2 | tb | Superfine sugar |
| 10 | fl | Heavy cream, chilled |
| 2 | | Egg whites |
(If no store near you carries ginger marmalade, use an equivalent amount of
lemon marmalade mixed with 1/2 t ground ginger, or 1 T fresh grated
ginger.) Put the whiskey, marmalade, lemon rind and sugar in a bowl. Stir
well, then leave the mixture to stand for at least 15 minutes. Stir the
cream slowly into the whisky mixture until evenly blended, then beat with
an electric or rotary beater until thick. Beat the egg whites until stiff,
then fold into the cream mixture until well blended. Spoon into 4
individual wine glasses or sundae dishes, then chill in the refrigerator
for at least 30 minutes. Serve chilled, with brandy snaps or ginger snaps.