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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chill six 8 or 9 ounce stemmed dessert glasses. | 2. In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar. | 3. Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens. | 4. Remove the double boiler from the heat and stir in the butter. | 5. Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally. | 6. In a small bowl, combine the remaining 4 egg whites and the cream of tartar. | 7. Beat with an electric mixer until soft glossy peaks form. | 8. Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form. | 9. Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it. | 10. fold in the remaining egg whites and 1-1/2 cups of the blueberries. | 11. Spoon into glasses and refrigerate for 1 to 2 hours, or until set. | 12. At serving time, garnish with the reserved blueberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice zest	1		juice grated	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg white	5			85.8	1.2045	17.985	0.2805
bailey irish cream	1/2	cup		-	-	-	-
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
cream tartar	1/8	teaspoon		0.9675	0.2306	0.0	0.0
blueberry	2	cups		168.72	42.8904	2.1904	0.9768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.