Friday, 6 April 2012
1 ½ cups 35% whipping cream
8 eggs separated
½ cup white sugar
2 oz. baileys cream
Whip the cream and put in the refrigerator.
Put the yolks, sugar and baileys cream in a double boiler. You must whip this constantly or the yolks will scramble on you. Every couple of minutes it doesn’t hurt to just take it off the burner for a min while still whipping to prevent the scrambling. This is the hardest part of this dish. Cook until it thickens to about the consistency of a thick cream soup, about 15 minutes.
Let the mixture cool to room temperature then fold in the whipping cream gently. You must not do this while its warm or the cream will just melt. Pour the mixture into a serving dish and refrigerate until ready to serve.
Note: You could also serve this as a warm dish. If you wish to do this do not add whipping cream. Taste it for sweetness to see if any sugar is required for your taste.