Bring milk to the boil, whisk with the egg yolks and 2 tablespoons of castor sugar. Pour back into the pan, cook over a low heat for 7 minutes being careful not to boil.

Dissolve the gelatine in boiling water, add to the hot milk mixture, stir well. Pour in the Irish mist and refrigerate for around 40 minutes or until the mixture starts to set.

Beat the egg whites until soft peaks form, sprinkle the remaining castor in and beat until the sugar dissolves.

When the milk and egg mixture starts to set fold through 1/2 cup of whipped cream and the beaten egg whites. Pour into 8 glass serving dishes and refrigerate until set.

Decorate with whipped cream, nuts of flakes of chocolate.