Ingredients Jump to Instructions ↓

  1. 2 tb Irish whiskey

  2. 2 tb Ginger marmalade

  3. 1 x Rind of

  4. 1 lemon, grated

  5. 2 tb Superfine sugar

  6. 10 fl Heavy cream, chilled

  7. 2 ea Egg whites

  8. 1/2 t ground ginger, or 1 T fresh grated ginger.

  9. 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

  10. 30 minutes. Serve chilled, with brandy snaps or ginger snaps.


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