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Title: Irish Cream Dessert
Categories: Pudding Alcohol Dessert
Yield: 8 Servings
| SPIRIT OF CHRISTMAS; BOOK 4 | ||
| 1 | tb | Gelatin, unflavored |
| 3 | tb | Water; cold |
| 2 | c | Cream, whipping |
| 1/2 | c | Irish Cream liqueur |
| 1/2 | c | Sugar |
| 1/2 | c | Semisweet chocolate; finely chopped |
In small, heat-proof bowl, combine gelatin and water. Allow to sit 5 minutes to soften gelatin. Place bowl in saucepan of water over low heat and stir until gelatin is dissolved. (Sylvia's note: nuking it would work well, too.) Remove from heat and cool to room temperature.
In large mixing bowl, whip cream until soft peaks form. Gradually beat gelatin into cream until stiff peaks form. Blend in liqueur and sugar. Reseve 1/4 tb chocolate per serving and fold remaining chocolate into whipped cream. Spoon into individual glasses and chill at least 1 hour.
Before serving, sprinkle resesrved chocolate over tops of desserts.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 10-28-97 (09:09) The Once And Future Legend (1) Cooking
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