Chocolate Sprinklesto decorate (or sprinkles to suit the occasion)
Instructions
Beat together the Egg Yolks and the Caster Sugar in a medium mixing bowl
Heat the Milk and Vanilla until just warm in a small saucepan over low heat – pour over the Egg/Caster Sugar and quickly whisk to combine – pour back into the saucepan
Stir continuously until thick – remove from heat and keep aside
Place 3 TB of the Liqueur in a small bowl – sprinkle over the Gelatin – leave until soft – microwave 10 – 15 seconds until the Gelatin has dissolved
Whisk in the Gelatin with the custard – transfer to a mixing bowl and let cool
Meanwhile beat the Egg Whites and the Salt together until stiff – fold gently into the custard mixture until combined – pour into serving glasses, leaving enough space for the cream topping
Chill the custards 1 – 2 hours
Beat together the remaining Liqueur with the Cream – as thick as you can get it (the cream will only be slightly thicker) – top each dessert with the Cream and decorate with Chocolate sprinkles – chill another 30 minutes before serving
Notes
Serving size for individual servings should be large enough to hold 1/2 cup - about 2/3 dessert and topped with 1/3 English Toffee Cream
Nutrition Facts
English Toffee Liqueur Creams
Serving Size
1 /2 cup
Amount per Serving
Calories
260
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
5
g
Cholesterol
107
mg
36
%
Sodium
127
mg
6
%
Carbohydrates
20
g
7
%
Sugar
17
g
19
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.