Whisky Cream Mousse
1 tsp. gelatine
2 tsps. dry coffee powder
2 Tbsp water
300 ml. thickened cream
2 Tbsp icing sugar
quarter of a cup of Baileys Original Irish Cream
Combine gelatine, coffee and water in a small bowl, microwave on HIGH for
about 20 seconds or until gelatine is disolved, do not allow to set. Whip
cream and sifted icing sugar until soft peaks form, fold in gelatine
mixture and Baileys; pour into 4 dishes(one-third cup capacity),
refrigerate. Decorate with 'blob' of cream.
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