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Serves 4

INGREDIENTS:

8 tbsp. sweetened condensed milk
4 eggs, separated
2 cups Devonshire Cream Liqueur

METHOD:

Heat liqueur gently on medium heat. Do not boil. Whisk in the condensed milk until smooth. Whisk in 4 egg yolks vigorously. Remove from heat and allow to cool slightly.

Beat egg whites until stiff, but not dry. Gradually fold egg whites into warm liqueur mixture. Use four sundae glasses and spoon in mixture. Chill for 1 hour or until set. Decorate with fresh mint leaves or top with whipped cream and slivered almonds. Serve as a dinner party dessert.