There are a number of different ways to make Irish whiskey and ginger cream, but the most common recipe includes mixing whiskey, heavy cream, and ground ginger. This mixture is then typically refrigerated for several hours (or even overnight) to allow the flavors to meld. When ready to serve, the cream is simply whipped and poured over ice.
(If no store near you carries ginger marmalade, use an equivalent amountof lemon marmalade mixed with 1/2 t ground ginger, or 1 T fresh gratedginger.
)Put the whiskey, marmalade, lemon rind and sugar in a bowl.
Stir well, then leave the mixture to stand for at least 15 minutes.
Stirthe cream slowly into the whisky mixture until evenly blended, then beatwith an electric or rotary beater until thick.
Beat the egg whites untilstiff, then fold into the cream mixture until well blended.
Spoon into 4individual wine glasses or sundae dishes, then chill in the refrigeratorfor at least 30 minutes.
Serve chilled, with brandy snaps or gingersnaps.