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Mousse Recipes
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Prune Mousse
12 dried prunes
3/4 cup of boiling water
1 1/2 cups of non fat jellied milk
1 tablespoon of fructose
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
Put the prunes in a bowl and pour the boiling water over them. Cover
immediately and allow to come to room temperature. Refrigerate for 24
hours. Remove prunes from refrigerator. Pour the water in which they
have been soaking in the blender. Remove pits from prunes and add to
blender. Add all other ingredients and blend on high speed until frothy.
Pour mixture into an oiled 4 cup crown mold (or 6 individual molds) and
refrigerate for at least 3 hours.
To unmold, tap the bottom of the mold and place a plate over the top.
Invert quickly in an even movement to unmold the mousse on the plate.
Garnish with a dab of Whoopee whipped Cream of Rum Custard sauce. Makes
6 servings
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