Baileys Irish Cream Blueberry Mousse Recipes

BAILEY'S IRISH CREAM BLUEBERRY MOUSSE

Steps:

• Chill six 8 or 9 ounce stemmed dessert glasses.
• In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar.
• Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
• Remove the double boiler from the heat and stir in the butter.
• Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
• In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
• Beat with an electric mixer until soft glossy peaks form.
• Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
• Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
• fold in the remaining egg whites and 1-1/2 cups of the blueberries.
• Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
• At serving time, garnish with the reserved blueberries.

BAILEY'S IRISH CREAM MOUSSE PIE

Steps:

• Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
• Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
• Beat egg whites until stiff.
• Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
• Fold in ¾ cup of the nuts.
• Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
• Sprinkle with the remaining nuts and chocolate shavings.
• Freeze for 4 hours, but no more than 8.