Irish Mist Cream Recipe

Bring the milk to boil in a pan.
Remove from the heat.
In a bowl, whisk the egg yolks and 2 tablespoons of caster sugar.
Add the milk and whisk to combine.
Pour mixture back into the pan, cook over a low heat for 7 minutes; do not boil.
Dissolve the gelatine in boiling water, and add to the hot milk mixture, stirring well.
Pour in the Irish Mist, and refrigerate for about 40 minutes or until the mixture begins to set.
Beat the egg whites until soft peaks begin to form, sprinkle with the remaining castor sugar, and beat until it dissolves.
When the milk and egg mixture begins to set, fold through the whipped cream and beaten egg whites.
Pour into 8 glass serving dishes, and refrigerate until fully set.
Decorate with the extra whipped cream and chocolate.