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Irish Cream Gingersnaps

Irish Cream Gingersnaps Recipe

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Prep Time 1 hr
Cook Time 0 mins
Course Dessert
Cuisine Irish
Calories 307.8 kcal

Ingredients
  

  • 2 tablespoons Irish whiskey
  • 2 tablespoons lemon marmalade or 2 tablespoons orange marmalade
  • 1 lemons, zest of or 1 orange, zest of, if using orange marmalade
  • 1/2 teaspoon ground ginger
  • 2 tablespoons caster sugar (superfine sugar, but granulated is an OK substitute)
  • 10 fluid ounces heavy cream, well chilled
  • 2 egg whites

Instructions
 

  • Thoroughly mix the marmalade and ground ginger.
  • Put the whiskey, marmalade mix, lemon (or orange) 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, and 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 (cookies).

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Nutrition

Serving: 104gCalories: 307.8kcalCarbohydrates: 8.7gProtein: 3.4gFat: 27.6gSaturated Fat: 17.2gCholesterol: 102.1mgSodium: 55.8mgSugar: 6.5g
Keyword < 60 Mins, Cookie and Brownie, Dessert, Easy, European, Fruit, Grains, No-Cook, Potluck, Refrigerator, Sauces, Spicy, St. Patrick's Day
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