Bailey’s Mousse

1/3 cup granulated sugar  (In the UK, 60 g caster sugar)
1 T. water
3 eggs, separated
4 T. Bailey’s Irish Cream
3 T. whipping cream
1/2 heaping t. cocoa powder

Reserve 1 T. sugar. Please the remaining sugar and water into a small saucepan. Heat gently until the sugar dissolves, then boil rapidly for 1 minute until the mixture is syrupy but not caramelized.

Whisk the egg whites in a grease-free bowl until stiff, then slowly add the sugar syrup (it can be hot), beating well to thoroughly incorporate.

Put the 3 egg yolks, the remaining 1 T. sugar and the Bailey’s in a heatproof bowl. Position the bowl over a saucepan of simmering water, but do not let the bottom of the bowl touch the water. (A double boiler works well here.) Whisk this mixture until thick and frothy, about 5 minutes. Remove from heat and fold in the egg white mixture. Spoon into 6 glasses and chill.

Whip the whipping cream until it holds its shape. In the UK whipped cream is not sweetened, but I added 1 T. of powdered sugar as I whipped the cream. Top the desserts with the cream and sprinkle on a bit of cocoa powder.

Serves: 6
3  Poodles