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Galway Bay Irish Whiskey Cream

Submitted by: Mary on 02/25/2004
1763 views
2.67 avg rating
177 votes
 
 
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Ingredients

2 1/4 C Heavy cream
4 eggs, separated
4 T Splenda
6 t Unflavored gelatin
1/4 C Boiling water

1/3 C Irish Whiskey
1/2 C Heavy cream, whipped
Extra whipped cream
Chopped nuts and low carb chocolate curls

Directions

Bring heavy cream to simmer. Whisk with egg yolks and 2 tablespoons splenda. Pour back into pan, cook over a low heat for 7 minutes - do not boil.



Dissolve the gelatine in boiling water, add to hot cream mixture and stir well.



Pour in Irish whiskey, refrigerate for about 40 minutes, or until mixture begins to set.



Beat egg whites until soft peaks form, sprinkle remaining splenda in and beat until it dissolves.



When geletin mixture starts to set, fold in 1/2 cup whipped cream and beaten egg whites.



Pour into eight glass serving dishes and refrigerate until set.



Decorate with whipped cream, nuts and low carb chocolate curls.




Servings

8

Calories

5

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

This dessert is best prepared the day before it is required!
 
 
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