Bailey'S Irish Cream Blueberry Mousse - cooking recipe

Ingredients

1 lemon, juice and zest of, grated
1 large egg
5 large egg whites
1/2 cup Baileys Irish Cream
1 cup granulated sugar
4 tablespoons unsalted butter
1/8 teaspoon cream of tartar
2 cups fresh blueberries (reserve a few for topping)

Preparation

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