Irish Whiskey and Ginger Cream

Yields:	4 servings
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	Preparation	20 minutes
	Ready In	65 minutes

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Ingredients

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

Directions

(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.

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Member Review

Ribbon Loaf

We have made this recipe over the years from memory, it originialy was in a Womans Day or Family Circle back in the mid 70's. It is just great, easy and highly recomend it to everyone. However I will say that it is best if let set for 6-8 hours or overnight, it marries and blends and softens the crackers. When sliced it looks like a giant petifore.