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Ingredients
- 2 Tbsp. Irish whiskey
- 2 Tbsp. Ginger marmalade
- 1 x Rind of 1 lemon, grated
- 2 Tbsp. Superfine sugar
- 10 fl ounce Heavy cream, chilled
- 2 x Egg whites
Directions
- (If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 t grnd ginger, or possibly 1 Tablespoons fresh grated ginger.) Put the whiskey, marmalade, lemon rind and sugar in a bowl. Stir well, then leave the mix to stand for at least 15 min. Stir the cream slowly into the whisky mix till proportionately blended, then beat with an electric or possibly rotary beater till thick. Beat the egg whites till stiff, then fold into the cream mix till well blended. Spoon into 4 individual wine glasses or possibly sundae dishes, then refrigeratein the refrigerator for at least 30 min. Serve chilled, with brandy snaps or possibly ginger snaps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 242 | 83% |
| Total Fat 27.57g | 34% |
| Saturated Fat 17.16g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 28mg | 1% |
| Potassium 56mg | 2% |
| Total Carbs 6.07g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.0g | 3% |
| Protein 1.53g | 2% |
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