Recipe Archives->Desserts Pudding->Baileys Mousse 01

Whisky Cream Mousse

1 teaspoon gelatine
2 teaspoons dry coffee powder
2 tablespoons water
300 ml thickened cream
2 tablespoons icing sugar
1/4 cup Baileys Irish Cream

Combine gelatine, coffee and water in a small bowl, microwave on
HIGH for about 20 seconds or until gelatine is disolved, do not
allow to set.

Whip cream and sifted icing sugar until soft peaks form, fold in
gelatine mixture and Baileys; pour into 4 dishes (one-third cup
capacity), refrigerate.  Decorate with a dollop of cream.

Printable version: baileys-mousse01.txt.