Whiskey Cream Mousse
- 1 teaspoon gelatin
- 2 teaspoons dry instant coffee powder
- 2 tablespoons water
- 300 ml thickened cream
- 2 tablespoons icing sugar
- 14 cup Baileys Irish Cream
- Combine gelatin, coffee and water in a small bowl, cook on HIGH for about 20 seconds or until gelatin is dissolved, cool, DO NOT allow to set.
- Whip cream and sifted icing sugar until soft peaks form, fold in gelatin mixture and Baileys; pour into 4 dishes (1/3 cup capacity) refrigerate, then enjoy.
gelatin, coffee powder, water, cream, icing sugar, irish cream
Taken from www.food.com/recipe/whiskey-cream-mousse-100752 (may not work)