http://herselfsrecipes.com My favorite recipes and things you should know about the things you eat Wed, 10 Jun 2009 02:28:36 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://herselfsrecipes.com/2007/02/baileys-irish-cream-mousse.html/comment-page-1#comment-4 ljmacphee Wed, 10 Jun 2009 02:28:36 +0000 http://timestocome.org/herselfsrecipes/?p=30#comment-4 I do stir it when the mix is heating up. It takes a very long time, you need to be patient. And stir very slowly and occasionally not constantly. I do stir it when the mix is heating up. It takes a very long time, you need to be patient. And stir very slowly and occasionally not constantly.

]]> http://herselfsrecipes.com/2007/02/baileys-irish-cream-mousse.html/comment-page-1#comment-3 stacey16303 Fri, 05 Jun 2009 16:17:09 +0000 http://timestocome.org/herselfsrecipes/?p=30#comment-3 I made this yesterday, but had to do step 2 twice. The first time I totally screwed up and stirred the mixture while cooking. The 2nd time I left it alone, and it turned into a custard on the bottom. I ended up using it anyway, by stirring it really well to break up the custard as best I could. I heated, very slowly, to 160 degrees. How do you do that without it cooking like a custard? I made this yesterday, but had to do step 2 twice. The first time I totally screwed up and stirred the mixture while cooking. The 2nd time I left it alone, and it turned into a custard on the bottom. I ended up using it anyway, by stirring it really well to break up the custard as best I could. I heated, very slowly, to 160 degrees. How do you do that without it cooking like a custard?

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