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Irish Whiskey Ginger Cream


2 tbsp irish whiskey
2 tbsp ginger marmalade
1 rind of 1 lemon, grated
2 tbsp superfine sugar
10 fl heavy cream, chilled
2 each egg whites

(If no store near you carries ginger marmalade, use an equivalent
amount of lemon marmalade mixed with 1/2 t ground ginger, or 1 T
fresh grated ginger.) Put the whiskey, marmalade, lemon rind and
sugar in a bowl. Stir well, then leave the mixture to stand for at
least 15 minutes. Stir the cream slowly into the whisky mixture until
evenly blended, then beat with an electric or rotary beater until
thick. Beat the egg whites until stiff, then fold into the cream
mixture until well blended. Spoon into 4 individual wine glasses or
sundae dishes, then chill in the refrigerator for at least 30
minutes. Serve chilled, with brandy snaps or ginger snaps.


Servings: 4



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