Irish Cream Gingersnaps

Name: Irish Cream Gingersnaps
Ingredients: 2 tablespoons Irish whiskey; 2 tablespoons lemon marmalade or 2 tablespoons orange marmalade; 1 lemons, zest of or 1 orange, zest of, if using orange marmalade; 1/2 teaspoon ground ginger; 2 tablespoons caster sugar (superfine sugar, but granulated is an OK substitute); 10 fluid ounces heavy cream, well chilled; 2 egg whites

7 ingredients

7 steps

Ingredients

2 tablespoons Irish whiskey
2 tablespoons lemon marmalade or 2 tablespoons orange marmalade
1 lemons, zest of or 1 orange, zest of, if using orange marmalade
1/2 teaspoon ground ginger
2 tablespoons caster sugar (superfine sugar, but granulated is an OK substitute)
10 fluid ounces heavy cream, well chilled
2 egg whites

Directions

1

Thoroughly mix the marmalade and ground ginger.
2

Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl.
3

Stir well, then leave the mixture to stand for at least 15 minutes.
4

Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.
5

Beat the egg whites until stiff, and then fold into the cream mixture until well blended.
6

Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.
7

Serve chilled, with brandy snaps or ginger snaps (cookies).