Irish Mist Cream

Bring milk to the boil, whisk with egg yolks and 2 tablespoons caster sugar. Pour back into pan, cook over a low heat for 7 minutes - do not boil. Dissolve the gelatine in boiling water, add to hot milk mixture and stir well. Pour in Irish Mist, refrigerate for about 40 minutes, or until mixture begins to set. Beat egg whites until soft peaks form, sprinkle remaining sugar through and beat until it dissolves. When mixture starts to set, fold through 1/2 cup whipped cream and beaten egg whites.

Pour into eight glass serving dishes and refrigerate until set. Decorate with whipped cream, nuts and chocolate.

HINT : This dessert is best prepared the day before it is required!